Cured pork cheek.
Guanciale is the base of the best Roman sauces—carbonara and amatriciana. You can use guanciale as a topping on bruschetta.
• Format/Cut: Cured pork cheek
• Casing/Seasoning: Fermented and cured without casing, with salt, sugar, bay leaf, rosemary, black pepper and crushed red pepper
• Aged: about 2 weeks
• Size: about 1.5 lbs
• Tasting notes: Better than bacon, if that is possible! Guanciale is meaty with subtle herbal notes, an essence of garlic, and a nice balance of sweet and salty.