The reason why guanciale was banned in the USA is because of concerns about potential diseases such as swine vesicular disease.
However the ban on guanciale in the USA was lifted in 2013 and now guanciale is no longer banned in the USA.
After the ban on guanciale was lifted in 2013 it could then and now be allowed to be imported into the USA from certain regions of Italy when certain health standards were met.
As long as the guanciale was imported from an approved source you can legally buy guanciale in the USA.
And although guanciale is no longer banned in the USA it can still be hard to find in the USA.
Guanciale is a rich and fatty cured Italian meat that comes from a pig's cheek and is similar to bacon but is saltier than bacon and is not often smoked.
The taste of guanciale is salty, rich and meaty with a bacon like undertone to it.
The texture of guanciale is harder than pancetta but has a soft texture from it's high fat content.
Guanciale is prepared by rubbing salt, pepper and garlic on it and then it's aged for at least 3 months.
Guanciale is often served thinly sliced and goes well with cheeses, pasta, sauces and vegetables. and it's also a key ingredient in traditional Italian dishes such as spaghetti carbonara and bucatini all'Amatriciane.
Once you cut the guanciale it should be used within a month and any hardened meat should be trimmed off.