I didn't take as many pictures as I would have liked, but the first thing that went into the cure chamber was a pork cheek. This pork cheek was cured and then hung to dry for 3.5 weeks. I wasn't sure how it would turn out, but it was pretty fantastic. You may know this as guanciale, but I prefer to call it face bacon.
Bowing to the pork gods! Sweet dude.
Hail the Pork Gods!
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