Make Dry Cured Pork Cheek; Guanciale Part 1!

Here is an easy recipe for making cured pork cheek or jowl, a traditional recipe for guanciale. This dry cued pork can be sliced thin for your charcuterie board or can be cooked and used in place of pancetta in recipes. See how we get started and pack the meat with a dry cure. Later we’ll show you how to hang and dry the guanciale. Yummy!