[Sca-cooks] bacon, lardo etc

[Terry Decker]

Guanicale is most commonly used to season other dishes and sauces like 
adding salt pork or bacon to green beans.  It probably most closely resemble 
pancetta with a stronger flavor and a better texture.  Lardo is most 
commonly used as a cold cut.

Bear


Bear replied to me with:
<<< Guanicale is cured hog jowl. Lardo is cured fatback. Cured pork belly is 
just what it says. These are prepared with salt and blends of various spices 
and generally air cured. Salt pork has a higher salt concentration (think 
salt preserved) and is without spices or curing. >>>

Wonderful. Thank you. The first two I hadn’t even heard of. So how do these 
differ and why would I choose a particular one for a particular dish?

Stefan