Guanciale
Guanciale is the pillow of meat of the pig's cheek. Fresh and slow-cooked, it develops a wonderful untuous, almost gelatinous, texture like the veal cut used for osso bucco or lamb shank. Cured it becomes a much richer style bacon, but unlike general American supermarket bacon, it isn't smoked. Common throughout Italy, it's hard to find in the U.S. except on the internet where you can order it at laquercia.us, and salumicuredmeats.com, a meat company out of Seattle run by Mario Battali's father. If you want to make an orthodox Pasta all'Amatriciana, you'll need guanciale.
Check out Coppa and Pancetta for other Italian bacon-like products individually in Ingredients, along with Bacon.
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Brian McBride - Chef of The Blue Duck Tavern - 19 May 2008
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