Started curing trimmed pork jowls this fall, the 2 on the scale have about another 3-4 weeks to go
by ace72ace
4 Comments
IolaBoylen
Wow!!!
ChiefKelso
Those look absolutely amazing. My only very very slight nitpick is I don’t like the guanciale super trimmed like that as much. Extra fat is nice for crisping it and a treat.
Any-Engineering9797
Unfortunately, I cannot find such a butcher. I live in southern Minnesota. Any recommendations?
4 Comments
Wow!!!
Those look absolutely amazing. My only very very slight nitpick is I don’t like the guanciale super trimmed like that as much. Extra fat is nice for crisping it and a treat.
Unfortunately, I cannot find such a butcher. I live in southern Minnesota. Any recommendations?
Break out the pasta .looks great.