Guanciale is a variety of cured pork that is made from the pig's cheek or jowl. It is similar to pancetta and bacon, but it has a more intense flavor.  Guanciale is often used in Italian cooking, and it is an essential ingredient in dishes like carbonara and amatriciana.  Salt pork is a type of cured pork that is made from the belly or shoulder of the pig. It has a salty flavor, and it is typically used as a seasoning or flavoring ingredient.  Salt pork is not as commonly used as guanciale, but it can be used in recipes that call for bacon or pancetta