Nitrate-Free Guanciale (Jowl Bacon)

Though guanciale may be an unfamiliar word for native English speakers (say it: gwaan-CHAA-lei), there's nothing difficult about eating the rich and salty Italian cured meat. Also called pork jowl or pork cheek, this cut of meat resembles bacon in that it's fatty, often gets served thinly sliced, and a little bit goes a long way. Find it on charcuterie boards, wrapped around vegetables, chopped up and tossed with pasta, and served in sandwiches. It's also sometimes strewn over pizza for a salty, meaty bite.