“These ain’t yo mama’s sprouts, y’all! Guanciale is cured pork jowl, similar to pancetta. It renders down when you cook it, leaving lots of salty, delicious pork fat to fry up the sprouts. Look for the smaller baby sprouts, which are more tender than their larger counterparts.”

Images and recipes from Hardcore Carnivore by Jess Pryles (Murdoch Books RRP $39.99)

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