"sf" > wrote in message
...
> On Sun, 12 May 2013 19:03:13 +0100, "Ophelia"
> > wrote:
>
>> Yes I suppose it must be. Any idea how it differs from regular bacon?
>
> According to wikipedia, "Jowl bacon is cured and smoked cheeks of
> pork. See Guanciale." http://en.wikipedia.org/wiki/Guanciale

Thanks. It sounds much better than it looks ...
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