Pronounced gwan-CHA-lay, this Italian bacon is made from pork jowl. It has a long curing and drying time, and traditionally is not smoked. The resulting bacon is fatty and soft with a stronger ...

Guanciale is a similar style of cured Italian pork, although it's cut from the jowl and contains more spices. Bacon can be substituted for either of these meats, but it will change the nature of a ...