Skin the jowl and trim the glands creating a teardrop shape.
Coat the jowl liberally with Omnivore seasoning salt.
Put the jowl in a ziplock bag with two bay leaves and seal the bag firmly. Refrigerate for 1 week.
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.
