On 3/11/2016 12:33 AM, isw wrote:
> 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
>

Jowl bacon is pretty much the same thing, sans the spices. Season with
rosemary, garlic, and thyme, and, of course, salt to taste. Getting it
unsmoked might be a problem, though.