Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Guanciale is the main meat ingredient for genuine carbonara and amattriciana sauces. It is a specialty of Roman cuisine, and popular throughout the Lazio and even Abruzzi regions. To make guanciale, pork cheeks (hog jowls) are cured in a salt/sugar mixture and kept in a cool place for about one week. They are then hung to air cure for at least one month and often two-three months.