Names: jowl bacon · guanciale (gwan-CHAH-leh)
About: These cured, smoked pork cheeks are popular in the Southern United States where they’re traditionally eaten with black-eyed peas and collard greens. In Italy, they’re rub with salt, black pepper, sugar, and other spices, then let it sit for 3 days to produce Guanciale.
Why is it better than bacon? For one, pork jowl is thicker—even compared to thick-cut. Bacon is thin with a satisfying salty crunch while pork jowl is crispy on the outside and juicy on the inside.
…debatable. Heaven in moderation.
WHERE TO BUY
Store: the specialty meat section of your grocery store · your local butcher
HOW TO STORE
Keep in the fridge for up to 1 week, or freeze up to 1 year.