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14 hours ago, BSA said:

It is dry aged pork jowl.  It is very expensive and used in Italian dishes.

Yep, it's good stuff. I just got some that I ordered and figured it might be worth a shot to try to make my own. There are several "how-to's" to be found. I'm now looking for an old fridge to set up for dry aging.. I was hoping someone might have an old family recipe... :)

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