I made the spaghetti carbonara from Saveur and used guanciale (cured pork jowels). The guanciale was salty and had a strong rosemary flavor. I was wondering if all guanciale is marinated or cured with ingredients like rosemary, pepper and bay leaf, or if some is sold plain? I guess I could rinse off the marinade the next time I cook with it to reduce some of the saltiness. Any feedback is appreciated. Thank you.