I VISITED Italy this last weekend as a surprise trip for my 40th birthday.

I found myself drawn to not only the beautiful Renaissance masterpieces, wine and culture but also, as often is the case when I’m in Europe, the charcuterie in the café and shop windows.

I love cured meats and the sight of someone carving prociutto or a window display of salami and salumi along with some cheese and figs is enough to stir my emotions and imagination as much as Michaelangelo’s David.

Now, sometimes on closer inspection some of these shops and cafes are not actually that good, especially in populated and busy tourist areas. Actually, back at home it is easy to find local artisan producers who make charcuterie just as well and even better than our European cousins.

Often, authentic doesn’t mean better, as I think that no-one can make something as good as you can with practise and the best ingredients. Why pay import costs and buy an inferior product when you can buy local and make your own?

Another option is to buy from a local producer and support local shops and farmers as they generally have more passion and skill than a large exporter or producer.

I love Europe and its food culture but the point I’m making is that we have some of the best produce in the world and also some amazing local food producers whom we should support.

Here in Yorkshire alone, we have world-class cheese, meat and charcuterie producers, and so for my next few columns I’m going to pick an amazing local product each month, tell you how it’s made or/and how to cook with it.

This month I’m going to start off with Guanciale, or ‘Face Bacon’ or ‘Jowl Bacon’. I think the Italian name pronounced gwan-char-lay sounds the most appetising.

I purchased mine from Chris Wildman at Townend Farm Shop in Malham, who produces Yorkshire Chorizo amongst many other amazing products including Guanciale and an award-winning bresaola that is mind-bendingly good.

Guanciale is Italian for cheek. It’s a type of Italian cured meat similar to bacon or pancetta made from pork jowl.

A speciality of central Italy, particularly Umbria and Lazio, you can eat it directly in smaller portions (as its very rich) and in pasta dishes like spagetti alla carbonara and in sauces.

Why not give this recipe a go, or head over to Malhamdale for some truly local authentic Yorkshire produce.