Here's the gunaciale, now ready to be sliced and served in a way that I cannot recommend highly enough.
Take some dates . . .
. . . slice them open and fill them with grated parmesan . . .
Then wrap them in thin slices of the guanciale, and bake them (medium oven) until the pork is cooked.
Here are the various confited meats - pork belly on the blue plate, duck breast on the white, the guanciale-date-parmesan (aka Devils on Horseback) on the pink. Fat, salty goodness each.
One more, non-charcuterie item, again can't recommend it strongly enough: Pernil. A pork shoulder (this was the Boston Butt, not a Picnic) marinated in adobo, orange, lime, orange and lots and lots of sliced garlic overnight. Then cooked in a hot oven (450º) for 30 minutes, followed by 225º for 12 hours - or more. It was so meltingly tender, I pulled the bones right out, and served it with a spoon. I need more excuses to make this.