I make several Italian recipes that call for guanciale. There's not a
local source for the stuff, and I don't want to pay ridiculous shipping
charges just to try it.

I know that pancetta is suggested as a substitute, but it is generally a
lot less fatty then the photos of guanciale I've seen. Even worse, since
I've never been able to find guanciale, I've never cooked with it, and
so I don't have a very good notion of what it tastes like.

I was wondering if a good cured but not-smoked bacon might be a better
sub?

Isaac