Or maybe jowl bacon.
I bought a $3.50 pig's head the other week to try making guanciale.
There's actually quite a lot of meat in a pig's head …
… I got ~1 kg of cheeks (one was much bigger than the other, the butcher had been a little careless) and the tongue …
… plus another pile of trimmings that I made into a stew …
… plus what I assume was the thymus, which I was too chicken to try eating myself, so I sautéed it and gave it to the cats:
The skull was intact, so I couldn't get the brains out even if I wanted to. Which is maybe a good thing, as I'd have felt honour bound to try eating them and I'm not keen on that idea at all.
I boiled the tongue, it was delicious cold.
And I cured the cheeks in salt, curing salt, sugar, some garlic, and a few chopped herbs for a week before rubbing the smaller one in smoked paprika and chilli flakes and hanging them both up to dry.
When they've aged quite a bit more they should be guanciale, but in the mean time, I keep slicing bits off and frying them - it's the most heavenly bacon! I'm not sure they'll get the chance to become guanciale at all.
Pig's head is going to become a regular on my shopping list I think. The only problem with it is getting rid of the skull.