Would you eat 11 month old guanciale?
I made my own guanciale last year. It came out great (in fact I've started another batch recently). However I just found a small piece of it in my fridge. It's been, say, 11 months since it finished drying. Do I dare eat it? It's in a ziplock bag, and there is no sign of mold. It doesn't smell bad. The fat is maybe looking a little yellowish around the edges, but otherwise looks pretty much like it looked when I put it in there.