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[Dublin] Where to buy guanciale?

Lina | Jan 30, 2008 12:50 AM

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?

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