Archive for January, 2014

Making Guanciale from a very local pig

While a friend of mine described the look of guanciale hanging in my basement as resembling a scene from the movie Saw 4, this remains my favorite cured pork product.  It is so amazing sauteed with…anything, and you really cannot make pasta carbonara without it.  This is how it is finished and hung to achieve just the right level of dryness. With a 12 or 14 week total preparation time this is really Slow Food!


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