Curing Pork Products3. Bacon and Guanciale

Bacon

Brief Italian lesson: Pancetta = bacon

Cutting bellies into squares

Coating bacon squares with honey

Coating bacon squares with pepper then salt

Stacked bacon in container to be cured for 4 days

Cured and dried bacon ready to be smoked

Bacon

Pork bellyHighly variable treatment: (sweetener) (herbs) (pepper) salt (smoke)

Guanciale

cheeks thyme salt

Pig cheeks

Pig cheeks coveredWith thyme & salt

Hanging to cure

Fully cured & washed

Sliced & ready to cook

We did not take photosso these are from variouswebsites