Guanciale (cured jowl)

Ingredients:

• Fatty jowl of well-loved pig (masseter muscle removed)

• Fine Sea Salt

• 2 bus tubs - one with 1/8” wholes drilled in the bottom (10ish holes total)

Method:

• Assemble bus tubs - holey one inside of the unholy one.

• Add a thin layer of salt into the tubs

• Put jowls into tub and lightly add salt to all sides - whatever sticks is enough.

• Repeat with any amount of jowls to cure. You can fill the bus tub, if you have enough

• Put bus tub in walk-in cooler or large refrigerator

• After 5 or so days, rinse the jowls and pat them dry.

• Hang them in your kitchen.

• Early in the hanging - slice it thinly and fry it up for breakfast. As it dries, cube it and render it to start any meal (think as if this is your butter/olive oil/whatever to melt into the pan).