Ricardo Ricci demonstrates breaking down an entire pig. In this part he works with the jowl to create guanciale. Guanciale is cured like a fattier bacon (be still my heart!) and is used as a base for amatriciana sauce and ribollita soup. In the second half of the demo, he removes the bones from the pork shoulder. Filmed at Avedano's in Bernal Heights, San Francisco
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