This is a fantastic article that reminds me of our endevours to create cured meats in the city. Lucky for us, Mr. Duess has a nice cool basement for drying our pancettas and guanciales so we do not need to look “out of house” for a place to hang these to dry. Its interesting to note that the author did not use curing salts, just salt. I must say that the thought of a nice carbonarra made with guanciale is making my mouth water right about now.
