1.
After 5 Days I have remove the Pigs Cheeks from the Cure.
No Need to rinse off the Cure mix or clean, it will crystallize and further flavour and mature the Guanciale.
Now fasten some sterilized string (Boiled in Water) securely to the Pigs Cheek

2.
Find a well ventilated place to hang the Guanciale. In the Spring I would be happy to rig up a simple wood frame covered with fine netting to keep off bugs and hang these in the Garden.
It's winter so they will be hanging in the Garage, which in our case is very well vented.

3.
After 3 Weeks the Guanciale has become firm and with a further loss of moisture and curing it is now ready to GO!!!

4.
Sliced Guanciale makes the most Delicious Fried Bacon but is best appreciated sliced thinly and eaten raw as an antipasto mmmm!
Diced it makes a superb Addition to many Pasta Dishes

AND ALL FOR UNDER 1 Pound