Made the traditional way from hog jowls for a staple in authentic Italian cooking. We cure the meat in sea salt for a month, remove it from the salt, season with black pepper, coriander, rosemary and bay leaf, then air-dry to complete the cure. The result is a unique flavor that elevates any culinary preparation and is irresistible when sampled on its own. Use rendered as an ingredient in sauces and sautes, or slice thin and wrap around meat for grilling.