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Unread 03-18-2013, 12:20 AM   #17
BBQchef33
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Pork cheeks when cured is Guanciale(pronounced guan-chal-lay).. or Roman Bacon. i use it in lots Italian peasant recipes. Pretty much central to anything italian that calls for bacon.. its probably saltier and firmer than what you made, but we gotta find a use for yours. :) Smoke is just another form of curing.... isnt it.



it makes a killer brown gravy with wine and mushrooom over chicken also.. it can be used in interchangeably with pancetta.. good in carbonara too.
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