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HungryChris

HungryChris

I have been looking for a good source of guanciale, which I believe is this same pork jowl, but is  not smoked, but rather cured like pancetta. I first had it in a few dishes of various pastas Amatriciana that were suddenly everywhere on menus in Italy, I believe in tribute to the town that had been recently ravaged by earthquakes just prior to our last visit, and loved it. It is much more tender than pancetta and I think that pasta carbonara would greatly benefit by it's use in place of pancetta as well. Amazon has some, but with mixed reviews.

HC

 

HungryChris

HungryChris

I have been looking for a good source of guanciale, which I believe is this same pork jowl, but is  not smoked, but rather cured like pancetta. I had a few dishes of various pastas Amatriciana that were suddenly everywhere on menus in Italy, I believe in tribute to the town that had been recently ravaged by earthquakes just prior to our last visit. It is much more tender than pancetta and I think that pasta carbonara would greatly benefit by it's use in place of pancetta as well. Amazon has some, but with mixed reviews.

HC

 

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