Preserving the Pork::Guanciale

We bought a few Moore's farm pork jowls to make this fine italian cured meat.Rubbed down with spices and then a garlic herb rub.Salted Heavily.Layered and salted some more. we will let it sit in the fridge for 20 days and then hang it for some more. Then we get to try it.
The whole family loves these meaty adventures. We will be making more bacon soon.