I can tell you, that from my previous experience going around and around with meat counter persons, the concept that cheek and jowl are different was difficult to have understood. But, if you look at the two cuts of meat, and some guanciale (which is one of my favorite ways to season up a dish) you will see that it has to be jowl. The cheek is just too meaty and lacking fat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."