If you love standard bacon but want to try something new, consider jowl bacon, also known as pork jowl. This type of bacon is ...

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 ...

Bacon or pancetta. The traditional meat for carbonara is cured pork jowl called guanciale. Since guanciale isn’t easy to find outside of Italy, it’s common to use bacon or pancetta instead.