Know Your Ingredients: Guanciale
Even if you've never heard of guanciale, it's entirely possible that you've eaten it before and never realized it; the cured meat resembles bacon when it's both raw and cooked. But guanciale comes from an entirely different part of the pig. A specialty of the central Italian regions of Umbria and Lazio, guanciale is pork jowl or pig cheek that's been cured with black pepper, red pepper, or Read more







