Brawn

The brawn from yesterday’s cooking session is done, and I had some for lunch today. The flavor and texture are good, though I could have used a little less broth (gelatin) and weighted it down for a denser product. It’s certainly within the range of photos I’ve seen online.

The guanciale (un-smoked bacon made from hog jowl) is curing in the fridge, which will take about a week, then it has to hang to dry for about a month. I’m sure there will be more pictures of this process.