I had never heard of this until seeing various recipes here stating authentic versions of recipe made with Guanciale. So of course when I spied a package of Smithfield Jowl Bacon I gave it a try. This particular product seemed closest to Canadian Bacon with maybe a slightly different flavor profile. So my question is: is "jowl bacon" the same as Guanciale or are there differences in the curing/smoking?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)