Thanks for your gracious reply. I was concerned I might come off as too nitpicky and pedantic.
Also, keep in mind that for ideal flavor, coffee should be brewed at a temp of 195-205F and consumed at a temp of 130-150F.
Nitpicky and pedantic is what I come here for 
Normally, when I’ve had pork/hog jowl or jowl bacon in the US, it’s been smoked. I don’t think it has to be, but that’s the way I’ve always seen it. Guanciale is not smoked, just cured. It’s like pancetta is to bacon as guanciale is to (smoked) hog jowl (bacon.)
I’ve had good luck putting a small amount of water in the pan and frying bacon. I think the water insures not just the parts that touch the pan get heat. I’m not using the oven for 3 strips.
I like thick cut.
Neuske’s has good reputation, excellent but less sure worth the price.
Brian
Oscar Meyer in the air fryer 300F for fourteen minutes for four slices. Time varies a minute or so for more or fewer slices.