It is the salted pork cheek and matured for at least 6 months. It can also be prepared in the smoked variant and its ideal tasting expected that one or two slices are lying on toast or bread still very hot and consumed before it cools.
A perfect match is with a red wine such as the famous Lacrima di Morro d’Alba.
The Italian Guanciale is also the main ingredient for Italian Pasta all’Amatriciana and Pasta alla Carbonara. Excellent resource, even to give flavor to the meat.