OK.  So I have a friend that comes over every Friday for dinner and we then go to an AA Meeting.  He loves an Italian dish called pasta all'amatriciana.  A dish I believe that originated in the Hills just South and East of Rome.  Usually served with a red sauce and rigatoni.  Good ole Mayberry...well you know the story.  So I decided I would make my own.  Mayberry certainly knows what Pork Cheek is, they just don't do Guanciale.  So I figured I will make my own.  I started curing this weeks ago, forgot about it, not even sure how many.  Salt, cure#1, fresh sage and rosemary.  Will now dry for about 6-8 weeks!

You might have it in time for the Fresno State Boise State game.

 Most interesting Bent.  Wish I could try some.

Not a lot happening after 3 days!

So is it kind of a pancetta profile?
Have absolutely no clue.

Yes, just more fat on the jowl then the belly, which is hard to believe.

Thought it was more then 19 days, but so be it!