| http://www.w3.org/ns/prov#value | - In butcherspeak, the jowl is the entire area on the side of the pig???s face; the cheek is a muscle nestled behind the pig???s jaw. ???The jowl is what you make guanciale from; it has a slightly gamy flavor.??? The cheeks have a stickier texture, becoming silky and soft after lengthy braising.
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