Niagara Food Specialties selects heavier jowls to create this subtly seasoned Italian Style jowl bacon. The jowls are sea-salt preserved, seasoned with a delicate blend of garlic and black pepper. The guanciale is then aged and air-dried for a minimum of 3 months with skin in tack before we bring them to market. When aged for up to one year it also makes an excellent charcuterie item.