lesleyk:
The cure
lesleyk:
The jowl
lesleyk:
Covering the jowl with the curing mixture
lesleyk:
After one week of curing in the fridge
lesleyk:
A quick rinse after curing and ready for the drying process
lesleyk:
Hanging the meat to dry
lesleyk:
Part-way through the 3-week drying
lesleyk:
Joined by its brethren, a pork belly (on the right)
lesleyk:
Ready for slicing
lesleyk:
Cross section of the sliced guanciale
lesleyk:
Guanciale slices
lesleyk:
More guanciale slices
lesleyk:
Frying it up
lesleyk:
Almost done!
lesleyk:
The first few pieces for tasting!
lesleyk:
Cooking up more for the pasta
lesleyk:
Bucatini all'Amatriciana