Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).
Small underground concrete cisterns. Built on top of a wooden platform, which itself rests on poles dug into ground below frostline. Possibly also built in a hole, with sides sloping away from the platform to prevent frost damage. Large pots of fired clay can also be used, if they hold water better than concrete.