Charcuterie follow up

Well, the time has come to taste the Pancetta and the Guanciale (pig cheek).  Drum roll please….the Guanciale is AWESOME! Salty, but not overwhelming, meaty, minerally, wonderful.  There were three cheeks, and they’re just about gone.  We’ve been slicing them paper thin and just chowing down in the kitchen, almost like little boys who know they’ve done something wrong, but hoping to destroy the evidence before we get caught.  As for the Pancetta, well, it’s good, not great, but i think I know what I need to do to tweek the flavor a touch, so I’m off to the butcher to get some more pork belly.  I will let you know how that one goes.

Eat Well, Eat Often, Enjoy it All

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