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Home Cooking

Cured Italian meats in a tomato sauce: how safe unrefrigerated?

visciole | Dec 14, 201108:17 AM

If I make pasta all'amatriciana with guanciale, cured hog jowl, does it need to be refrigerated just as if it contained some non-cured meat? Or can it sit out more safely for a number of hours? Thanks!

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