This is my food blog, there are many like it but this one is mine.
Monday, November 1, 2010
Pretty Excited About This Right Now
Home-cured guanciale, one of the jowls from last year's pig. Bathed in a salt-sugar cure for a little over a week, needs to hang in the fridge for 3-5 weeks. I am hoping to move it to the garage as soon as the temperature stays in the low 50's. Stay tuned...
No comments:
Post a Comment