How We Cure Guanciale at the Rancho



    1. Skin the jowl and trim the glands creating a teardrop shape.  
    2. Coat the jowl liberally with Omnivore seasoning salt. 
    3. Put the jowl in a ziplock bag with two bay leaves and seal the bag firmly. Refrigerate for 1 week. 
    4. Take the jowl out of the bag and cut a small hole in meat. Loop butchers twine through the hole and hang the jowl in your refrigerator for 2 more weeks. 

    After those final two week your guanciale will be ready to slice, dice and add to any meal.