After a couple of weeks packed in salt and stored in an old dorm fridge (no, really), I rinsed and hung the cured pig jowls (can I say pork cheeks?) and belly. The guaciale, or jowl bacon, is on the left in the photo above and on the right is the cured pork belly.
I ain’ t got no fancy hangin’ room or nuthin’, so they’ll hang to dry in our home “office” for three weeks or so. No, really. It just has to stay below 60° and out of the dog’s jaws.