We were at Mitsuwa market and came across a unique cut of meat. It was pork jowl with a uniform thickness. I looked closer at the packaging and read bonded pork jowl. Of course, Activa at work. I bought several pieces and stored them in the freezer. I wanted to something with these perfectly shaped jowls. I just did not know what. Finally it hit me. They would make wonderful guanciale. We blended a Japanese curry powder with salt and dusted the jowls. We put a piece of rosemary on both sides of the jowls. Then we vacuum sealed the meat. The waiting begins.
Years Past
