helloooooo dryed meat, or cured pig face rather aka guanciale which also happens to be the most versatile word around…use it as a greeting, an exclamation, to show agreement, pretty much any way you see fit & i see all circustances fit for the use of guanciale.

guanciale! cured italian bacon made from pig cheek and/or jowl

we cured it this weekend and its gotta sit in the mixture for 7 days and then dry for about 30 days

for the cure we used salt (7% of the total meat weight), sugar (7% of the total meat weight), about 1 tablespoon of ground black pepper, a few aromatic bay leafs & loads of fresh thyme

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