Pancetta, Guanciale
Substitutions: bacon, salt pork

The same cut of meat as our bacon. There are two kinds and two forms of pancetta, smoked, and unsmoked, rolled and slab. The rolled kind usually has less fat and is lightly flavored with cloves and pepper corns. Used in soffritto, and some pasta sauces it can sometimes be substituted for prosciutto crudo in a recipe.

Guanciale is prepared in the same ways, but is a cut of the cheek as opposed to the belly. Some find it more delicate and less fatty than pancetta.

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