Also known as cured pork cheek, guanciale is my favorite of all time. Why? Because it's the base of my favorite DISH of all time, pasta carbonara! We've cured these both from pigs we've butchered, and simply procuring a pig's head and cutting it out ourselves. That's not terribly hard - many butchers can order one for you, or you can check with your local farmer who sells pork to see if they can get you one.
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