Guanciale made right here in the States? In Virginia, in fact? Why yes, and this stuff is stellar. It's thick and marbled with fat, and a little bit goes a long way in pasta dishes. It's made in Surry, Virginia from pasture-raised, antibiotic-free Berkshire Breed pork, dry-cured for 10 days, smothered in fresh cracked pepper, and smoked over smoldering hickory logs for up to 24 hours. It's even better than bacon, if you can believe it.