What’s a breakfast without bacon? And a carbonara without guanciale or a deli plate without Italian pancetta? I am sure we all agree on the ubiquitous presence of these three flavorful salumi in the kitchen, but it can all become confusing.

Italians dreaming of American-style brunch wonder if they can even find true bacon at their local butcher or supermarket, and we all debate — on both sides of the Atlantic — on whether we can or cannot use pancetta in carbonara.