Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing...

(Italian: [ɡwanˈtʃaːle]) is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, meaning 'cheek'. Its rendered...

Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig. Pork belly is particularly popular in American, Swedish, Danish, Norwegian...

Salt pork is salt-cured pork. It is usually prepared from pork belly, or, less commonly, fatback. Salt pork typically resembles uncut side bacon, but is...

pasta, but rigatoni or bucatini are also used. While guanciale, a cured pork jowl, is traditional, some variations use pancetta, and lardons of smoked bacon...

prepared with pork jowl or cheek Lardo – Italian cured and seasoned strips of pig fat Lonza and lonzino – salumi made from cured pork loin Mortadella...

cured, and smoked turkey, commonly marketed as a low-fat alternative to pork bacon; it may also be used as a substitute for bacon where religious dietary...

Tagalog pronunciation: ['sisig]) is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi...

is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner...

traditionally made with guanciale, a type of cured meat taken from the pork jowl. Raw bucatini can be used as a biodegradable drinking straw. Standard...