Chef 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.
Categories: Columnists, Past Episodes, What's Cooking
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