1.   Because of the strict standards, Palacios is just one of three Spanish companies exporting cured pork products to the United States.

2.   He sauteed a handful of onions in olive oil, then added guanciale, or cured pork jowl seasoned with pepper.

3.   Irish bacon tends to be quite meaty, almost as lean as Canadian-style bacon, which is more like cured pork tenderloin.

4.   The crispy bits of cured pork that elevate the eggy sauce are actually the building blocks for three of the great classic pastas made in and around Rome.