Guanciale

Bought a 50 lb. box of pork cheeks. Not the quality of buying a whole pig. They are cut weird  (cut across the grain at 1.5 inch intervals) and probably only got 20 lbs of use full cheeks for making guanciale. Will use the rest in sausage. Cured 9 of them and hung them in netting beginning April 29. Done in about 2 weeks.