Traditional cured pork jowl.  An absolute must for creating authentic dishes like carbonara or Amatriciana.  It has more fat than pancetta. The higher fat content melts wonderfully over pastas and sautees beautifully. Slice thin or dice and add to any dish.  Eat it plain, put thin slices over warm bread as an appetizer, sauté in pan with onions, add to spinach or any other dish for amazing flavor.