The process of making guanciale in pictures along with the recipe below, from carving out the jowls to salting, to hanging to the final cooked product.

Home Cured Guanciale

Taken from the Babbo Restaurant website

Makes 2 pounds
½ cup sugar
½ cup kosher salt
10 to 15 whole black peppercorns
4 sprigs of fresh thyme leaves
2 pounds hog jowls

1. In a medium bowl, combine the sugar, salt, peppercorns and thyme. Coat the hog jowls with the mixture, rubbing gently. Place the jowls in a nonreactive casserole, cover, and refrigerate for 5 to 7 days.
2. Remove the jowls from the casserole and tie a piece of butcher’s twine around the middle of each. Hang the jowls in a dry cool place (it should not be warmer than 60ºF.) for a t least 3 weeks. They should be firm and dry, with a slight give. Slice and use like bacon or pancetta.