Thursday, May 13, 2010

Guanciale


I've made guanciale before, so i'm not going to go into too many details about its awesomeness. It's basically like pancetta, except different. The fat on a jowl is very different to regular fat. It has a rather odd texture to it, it almost has a "crunch" to it. It's much richer than pancetta too.
Thanks to Jimmy at Eatitatlanta blog, I found myself in possession of a jowl from my favorite pork place of all, Caw Caw Creek.

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