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guancia
cheek
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.
Text © Dana Facaros & Michael Pauls
Image by Haydn Blackey