Making homemade guanciale, which is a type of cured pork jowl commonly used in Italian cooking:

Ingredients:

• One pork jowl (around 1.5 to 2 pounds)

• 3/4 cup kosher salt

• 1/2 cup sugar

• 10-12 black peppercorns, crushed

• 4-5 sprigs of fresh thyme

• 2-3 bay leaves, crushed

• Cheesecloth or a clean cotton cloth

• Butcher's twine

Instructions:

1. Rinse the pork jowl and pat it dry with paper towels. Trim any excess fat, but leave a thin layer on the cheek.

2. Mix the kosher salt, sugar, crushed peppercorns, thyme, and bay leaves in a bowl.

3. Rub the mixture all over the pork jowl, and coat it evenly.

4. Place the jowl in a large resealable plastic bag and remove as much air as possible. Alternatively, you can wrap it tightly in cheesecloth or a clean cotton cloth and tie it with the butcher's twine.

5. Place the jowl in a cool, dry place like a basement or cellar. Ideally, the temperature should be between 50-60 degrees Fahrenheit. Let it cure for 2-3 weeks, flipping it every few days.

6. After the curing period, remove the jowl from the bag or cloth and rinse it thoroughly under cold water. Pat it dry with paper towels.

7. Tie a piece of butcher's twine through the top of the jowl, and hang it in a cool, dry place for 2-3 weeks. This will allow the guanciale to dry and develop its flavor.

8. Once the guanciale is ready, slice it thinly and use it in your favorite Italian dishes, such as spaghetti alla carbonara or amatriciana.

   Enjoy!

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