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Guanciale

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[[Image:Guanciale.jpg|right|250px|Guanciale]]
 
[[Image:Guanciale.jpg|right|250px|Guanciale]]
'''Guanciale''', '''guanciale di maiale''' (literally translates to cheek of the pig) or '''cured pig's cheek''' is an unsmoked Italian bacon prepared with pig's jowl or cheeks. While similar to [[bacon]], it is made from the pig's jowls rather than its belly. Guanciale is frequently said to have a mellower, sweeter and more "porky" flavor than traditional bacon. Guanciale is similar to the jowl bacon of the United States.
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'''Guanciale''', '''guanciale di maiale''' (literally translates to cheek of the pig) or '''cured pig's cheek''' is an unsmoked Italian bacon prepared with pig's jowl or cheeks. While similar to [[bacon]], it is made from the pig's jowls rather than its belly. Guanciale is frequently said to have a mellower, sweeter and more "porky" flavor than traditional bacon. Guanciale is similar to the jowl bacon of the United States.
   
 
Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.
 
Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.
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