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So I bought one of these today on a whim. What the hell do I do with it? Not a cheek. A jowl.
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Guanciale.
You're the only other one on here that I know who enjoys berkshire pork.
Guanciale.
I like it I just don't know how to get it except through the mail.
Carnitas
Another fairly incredible pork experience is cooking with an iberian pig. You can get meat now from the internet... any cut. Very flavorful... really should be on menus but rarely is. Have seen it at Sage.
In noticed that when I went to the Williams Sonoma page to look at these pans you are all talking about. Where else is it available?
Guanciale.
I don't understand that, what is the beef between the US and Spanish pigs? I've eaten Iberico as Korean BBQ before, straight on the grill.
There's some US importer of Spanish products... I think they specialize in jamon. I don't remember the website... but I ordered once and the meat is very good. You can just see it on the website... marbling, color... everything is excellent.