Home-cured guanciale. For one week it steeped in a salt-sugar cure, for almost two weeks it hung in the fridge. Then, after the first frost, it went in the garage for another 3 weeks.
Tonight I decided to cut it down and try it out. It's pretty salty, and quite mineral-y, but after sauteing some with olive oil and garlic and adding it to braised brussels sprouts with sherry vinegar, butter, and a little honey, the salt and funk melded perfectly. What a great way to spend this 4th night of Hanukkah, enjoying my own cured pork.