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Guancia di Vitello arrosto

Usually veal, sometimes beef. Braising guancie in wine is the most common way, although they also get cut up and stewed, or cooked in the oven with vegetables or potatoes. Another word for the same is guanciolo.

Cured or salted, it's Italian 'bacon', guanciale.

Meats & Poultry

Text © Dana Facaros & Michael Pauls

Image by Haydn Blackey