Guanciale (gwan-chalie), an Italian bacon made from hog jowl, is a prized gourmet delicacy in central Italy. Here at Edwards, we call our hog jowl bacon Jowciale (jauw-chalie). It's dry-cured, hand-coated with fresh cracked peppercorns, then smoked over smoldering hickory logs for nearly 24 hours.

The result is a meat with a noticeably richer flavor than typical bacon. Which explains why so many of our chef customers use it in dishes such as spaghetti alla carbonara and pasta all'amatriciana, and as a flavorful seasoning meat in cooked greens, salads, soups and chowders. 1 piece, average weight: 1.5 lbs.