Uploaded December 2012 | Updated September 2026, 1 day ago

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betterbook.com/bacon Tom Mylan, co-owner and executive butcher of The Meat Hook in Brooklyn, New York, demonstrates how to make guanciale using pork jowl and the perfect cure.

This video is an excerpt from "The Better Bacon Book," made exclusively for the iPad/iPhone. For more bacon tips, tricks, and recipes visit: betterbook.com/bacon

Available on iTunes.