A whole pork jowl from Chestnut Farm CSA, processed by me into guanciale. It started out as 2.2 lbs. I followed the recipe in Michael Ruhlman's book _Charcuterie_ -- dry-brine of salt, sugar, garlic, black pepper, and thyme; held in the fridge for 1 week. Then rinsed, and hung to air-dry and cure in our cool basement for 3 weeks. Final weight: 1.6 lbs.