week5-18

We also cut into the Guanciale we made our first week here.  It is an unsmoked Italian bacon prepared with pig's jowl and rubbed with salt, sugar, and spices and cured for three weeks. It is basically fatty awesome bacon.

Leave a Reply

Your email address will not be published. Required fields are marked *

− 2 = 1

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>