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region: Northern Italy

Guanciale is a type of Italian pork roll made from the cheeks and jowls of hogs
and commonly considered to
be a form of pancetta. Diced and browned to a crispy texture for pasta sauces or
simmered for "bollito mixto".

brand: VOLPI - USA

More about Guanciale.

region: Northern Italy
from: fine ground pork,
spices, salt
aged: 6 to 8 weeks
casing: natural
taste: mild, soft, buttery
use: antipasto, sandwiches
brand: CITTERIO domestic

More about Salami.

region: Tuscany, ITALY
from: ground pork, spices
aged: 3 months
casing: natural
taste: spicy, aromatic
use: paired with Pecorino
Toscano or Caciotta
brand: NEW ITALY imported

More about Sorpressata.

region: Emilia Romagna
from: finely ground pork,
pork fat cubes, subtle spiced
with nutmeg and pepper
taste: soft, aromatic, buttery
use: thin sliced in antipasto,
sandwiches, stuffings
brand: CITTERIO domestic

More about Mortadella.