Sources for guanciale?
I had a wonderful warm salad at Boulette's Larder in the Ferry Building made with guanciale (intensely flavorful, bacon-like salumi made from pork jowls, with texture of ethereal unctuousness), but they don't sell it over the counter on a regular basis. Any sources out there (not yet available from Fra Mani, but I plan to lobby)?
I haven't tried Fatted Calf's but I wasn't happy with Niman's. Too much fat in proportion to lean, and under-seasoned to my taste. I order it from Armandino Batali's Salumi store in Seattle
two or three slabs at a time--I use it in Salade aux lardons, pasta all'Amatriciana, bean and lentil dishes. It's delicious.
I tried making my own--got a jowl from Golden Gate Meat Co., cured it as per Mario B.'s instructions, hung it in the garage wrapped in cheesecloth for two weeks. When i unwrapped it there was a fair amount of mold on the surface; maybe the inside was OK but frankly I didn't have the nerve to try, especially with the mail order product beckoning to me.