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Guanciale - Cured Hog Jowl

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Guanciale (cured Hog Jowl) is named after guancia, Italian for cheek. It comes from the hog's jowl whilst other pork bacon products come from the

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Guanciale, also known as cured pig cheek or jowl, is a staple in Italian cooking. Fattier and less meaty than its cousins pancetta and bacon, its

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