PictureNewYork LG:
One month of curing turns hog jowls into guanciale!
PictureNewYork LG:
Pea tendrils + pasta to go w the guanciale!
PictureNewYork LG:
Guanciale: one week in, after dry rub becomes brine, tie it up and hang for air cure in the fridge
PictureNewYork LG:
CSA farm share (and that is not a real price btw - they do that for the weight and the rest of the label)
PictureNewYork LG:
Salt Sugar Thyme Fennel Bay rub for home-cure GUANCIALE