Last night I pulled the guanciale out of the cellar and sliced off one end. What I found was the glistening white meat and heavy streaks of meat.
So I diced up a slice and browned it off in a dry pan over medium high heat. The smell was wonderful!
I really didn't have anything to do with it so I saved it until this morning when my wonderful wife put a bit of the fat in a pan and fried an egg in it. Before the whites set she put a few of the lardons on top. I had made some whole wheat bread Sunday and she toasted up a slice and put the egg on top. It was simple perfection. Just a few great ingredients treated well.