Saturday, October 6, 2012

Fancy Bacon

I'm about a week behind schedule, but the guanciale is (finally) hanging in the fridge, which is step 2. It's very cool how the meat is exactly like the instructions say it should be.

1 comment:

  1. Glad to hear you're giving this a try. I hope you enjoy the process and the results. I anticipate making more guanciale in a few weeks' time. My friend the farmer sends her hogs to slaughter next weekend.

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