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region: all Italy
from: pork belly, salted
and rolled
cured: at least 2 months
taste: as bacon
use: soups, sauces, stuffings,
lardons for salads
brand: ALPS domestic

More about Pancetta.

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: Sicily
Hot Salame Calabrese
from: fine ground pork,
spices, salt
aged: 6 to 8 weeks
casing: natural
taste: hot, soft, buttery
use: antipasto, sandwiches
brand: SAN DANIELE

More about salami.