There are different types of Italian bacon. Think of pancetta, guanciale or lardo. What is the difference?
Take a pig. The external fat is made into pancetta, the back fat into lardo and the cheek fat into guanciale.
Pancetta is very similar to ordinary breakfast bacon. Both come from the belly and are cured and dried. Pancetta is also spiced up with pepper, salt, nutmeg and cloves.
This type is slightly less fatty than pancetta, but has a more pronounced flavour. The cheek is rubbed with spices, salt and pepper. It is the ultimate base for a spaghetti carbonara.
This is the heavier work and the pride of Italy. The bacon is completely white, so in fact only fat. The bacon has an aromatic ring with a lot of pepper. The structure is heavenly soft. It is seasoned, matured and cut into thin slices. Delicious on bread with some rosemary oil.