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Hi all,

does someone have a tied and tested guanciale recipe?

Should I just stick with the standard dry cure recipe from the FAQ? Or is there something more exotic/authentic?

TVM, Dan

well, i thought the only difference between guanciale and pancetta was the cut of the pork [jowl v belly]. if that is correct, it seems any pancetta recipe would do. maybe someone else can pipe in.

I have a few on my blog. Do a search for guanciale.