What’s the Difference Between Pancetta and Guanciale?

The word “guancia” means cheek, which is where guanciale gets its name. Guanciale is from the jowl of the cheek of the pig whereas pancetta is from the belly. Being from the cheek, guanciale has a higher ratio of fat than pancetta, which plays into why it is the base of certain Italian dishes such as Spaghetti Carbonara and Bucatini all’Amatriciana. 

Guanciale is typically cured for a few months, which is longer than pancetta. Pancetta is cured with salt and then hung to dry for a couple weeks. Most people think guanciale has a more robust flavor (from the longer curing), but both meats can vary from producer to producer. 

Pancetta is typically made with just salt, pepper, and juniper and sometimes other flavoring agents such as garlic or brown sugar. Guanciale has a good dose of salt and pepper too but also typically includes garlic, rosemary, and sage. 

Both guanciale and pancetta are typically used to add porkiness, saltiness, and fat to a dish. Both are sold sliced or in large chunks, so it’s important to check which preparation the recipe calls for before going to the grocery store. Each of these meats freezes well, so you can buy them in larger amounts and freeze them in smaller chunks. 

We suggest seeking out whichever meat a recipe calls for to get the intended outcome. Some people will also argue that it’s not really “carbonara” if you’re using pancetta in place of guanciale. But pancetta is often easier to find in American supermarkets. And in a pinch you can use guanciale and pancetta interchangeably; they behave similarly in recipes. Just be sure to substitute them in the specific cut and size the recipe calls for.