The cheek and throat, worked constantly by chewing, so lean muscle and fat end up laced through each other rather than stacked in layers. Cured it becomes guanciale, the fat that makes a carbonara; grilled fresh it is the cut Korean barbecue calls hangjeongsal, and a whole pig yields only a few hundred grams of it.
Profile
Pairs with
Recommended cooking
The fat here renders faster than you expect. Take it off while the centre still looks faintly moist and let carry-over finish the job.
How to pick it
Look for a marbled cross-section rather than one solid fat seam — the laced pieces are the ones worth the price.
Signature dishes
Grading & naming
Often ungraded at retail — buy on firm white fat and a fresh, sweet smell, not a stamp.
Nutrition · Per 100 g raw edible portion
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.