Guanciale is a type of cured meat that is made from the cheeks of a pig. It is a key ingredient in many traditional Florentine dishes, including pasta carbonara and amatriciana. The meat is seasoned with salt, pepper, and sometimes garlic, and then cured for several weeks. The result is a rich and flavorful meat that is often used to add depth and richness to dishes. Guanciale is a must-try for meat lovers visiting Florence, as it is a staple in the local cuisine.
