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Guanciale

allemie.jpgChef Michael Allemeier, an instructor with the SAIT Culinary Arts program, fires up the barbecue for this recipe featuring guanciale.

 

Guanciale is the cured jowl of a pig and is very similar to pancetta, it is available in most Italian specialty shops. If it is not available you can subsitiute with prosciutto or pancetta.

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