I was reading the NY Times article about pasta all’amatriciana the other day. Says you can't make the dish without guanciale — cured, unsmoked pig jowl.
I did a Google search and found this article:
In it, the author says (talking about Dublin), "It's cooked with guanciale, and you can get it here, so again no excuses."
Anyone know where he means? Is Fallon & Byrnes the go-to place for this type of stuff always, or are there other options?