"modom (palindrome guy)" > ha scritto nel messaggio
...
> Next time, I want to score some feral pork, but I'll wait till the
> Guanciale from this batch is cured before proceeding. (And I'll have
> to check on the recommendations of the experts about trichinosis and
> killing the little wormy parasitic *******s via cold and/or heat, but
> that's another matter.)

I remember hearing that trichinosis hadn't been seen in a couple of human
generations-- is that not still true?
Guanciale is magic. Keep it in a cotton bag hanging in a coolish, dark
place. You only need to cut off small bits at a time. I cut the rind away
at about an inch, then that makes my cooking slices for about a month. I
cut it less than 1/4", then dice the resulting cut and proceed. I was
surprised to find it wasn't very good on its own-- as is pancetta-- but in
cookery was unbeatable.

--
Food and fashion
http://www.judithgreenwood.com