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Why is sugar used in making guanciale?

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Why is sugar used in making guanciale?

Den | Feb 10, 2008 05:44 AM

I bought some guanciale to make bucatini all' amatriciana and while I liked the dish it seemed to have a little too much sweetness to it. After searching around, I found virtually all guanciale curing methods include a 50/50 mix of salt and sugar. Is there a special reason why sugar is used?

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