Guanciale means pillow in Italian. It also means wicked badass cured pork cheek or jowl. It's an amazing concoction of fatty, porky sweet and salty goodness that will change your world and give you a new appreciation for pigs face.
Recently there has been a resurgence in pickling, canning and curing at home. The art of charcuterie and salumi is no exception and more people are beginning to try their hand at making their own cured meats and sausage at home.
Charcuterie master Jamie Bissonnette of Toro and Coppa infuses classic Vietnamese flavors such as fish sauce, palm sugar and Thai bird chiles to Italian bologna. The result is a spicy, salty sausage that may become your new sandwich fixture.
Ben Meyer, of Grain & Gristle, makes his own (outstanding!) cured and smoked bacon on a weekly basis for his restaurant. He clearly demonstrates the steps in this video so you can too. So much better than store bought!