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!
