In Iowa, Herb Eckhouse skins and dry-cures Berkshire pork jowls with salt and rosemary. It’s best used for cooking, as the delicate striations of meat, fat and collagen break down in sauces for an extra luxurious mouthfeel. Something like bacon, but chewier and moister than the best bellies we've found, it's why chefs prefer guanciale for classic recipes like Amatriciana.