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Sourcing Guanciale in the GTA

PrometheusOnFire | Aug 16, 201307:25 AM

My favorite cooking/baking season of the year is just around the corner and I find myself researching recipes which will be sure to add pounds to this already overweight frame...
Nevertheless, I have come across quite a few old favorites which call for guanciale as a preferred meat over pancetta (carbonera, amatriciana, cacio e pepe etc.).
Since I am resigned to duplicating the quality these dishes were meant to be made and tasted, I would like help as to where we can source the bounty of these tasty little pig’s jowls in the GTA. Thank you.

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