I mean I mostly agree with you, Guanciale is always going to be pork jowl. But cured sausages... a little less specific generally in terms of what primals/cuts

I mean I mostly agree with you, Guanciale is always going to be pork jowl. But cured sausages... a little less specific generally in terms of what primals/cuts you might source from... and at least in america where the primary touchpoint for bologna is oscar myer .. at that point it's more 'big hotdog' than anything.