Lardo D'Arnad - Tasting

After almost 90 long days the lardo is done. There really wasn't much to it; no need to control temperature, humidity or anything else really. Just waiting. So the waiting is over, and it's time to eat!

Guanciale - Off to the chamber.

The guanciale has been curing in salt for about 3.5 weeks, so it was time for it to go into the drying chamber. I gave it a quick rinse, strung it, and hung it in the chamber, which is currently at 55 deg. F and about 70-75% RH.

I'll give it at least a month in there.