Gravy's Cooking Thread

Guanciale skin side down, then a cross section. Very nice smokey smell to it. Just gotta cut the skin off and then dice it small. The look is definitely spot on for guanciale.

Was able to pull the skin off with my fingers. This is how I dice it for carbonara, basically matchsticks top down so you get some meat and fat in every piece. Skin can be great if you fry it, but I feed it to dogs.

Tasted incredible, I love how guanciale's fat gives you the most pleasant smokey aftertaste of almost any food. This shit is pretty legit and totally a steal for 3$ a pound if you got a WinCo nearby. I found it next to the bag of bacon scraps.