I read an article about making guanciale, but I seem to recall the appropriate refrigeration to be an issue.
Here it is; from The Pampered Chef
Here’s on from Jason Price. Not that I know who that is.
“Short cut” from Marc Vetri via New York Times
“The key is to cut off the glands, down to the first level of meat, and all excess fat. Here is Mr. Vetri’s recipe:”
With a comment from " Nice Jewish Boy", “I don’t understand the roasting of the meat! It might be quick but it’s roast pork, NOT guanciale…”
