This is the guanciale we brought back from Rome. I made pasta all’amatriciana with it tonight for dinner.
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What!!! No picture of the pasta?:) Looks like yummy bacon except fatter. What is the difference in taste from our bacon in U.S.?
It’s actually unsmoked hog jowl. Not sure what this was cured with but it smelled of fennel.
Sounds good. I like fennel.