Sorry for digging up this old thread, but I've been caught off guard by certain events.... Does anyone have the recipe for guanciale from Babbo website stored and would be willing to post it- it's not online anymore, and as many here recommended it, I'd be very much obliged if I could take a peek.
The thing is, it's been unusually warm here for a while now, and kolinje (similar to Spanish matanza- season for pig slaughter, most families here raise or purchase their own pig and do a whole ritual of slaughter, butchering, salting, making sausages, &c) has crept upon me. 
As it turns out, a friend on whom I was hoping to impose to cure me few slabs of slanina- salt cured and cold smoked pork belly, is having his kolinje in around a fortnight. I can source as many pork cheeks as I wish from local butcher at very reasonable price, and was hoping to cure some guanciale as well.
I'd like to consult Babbo recipe, but the general outline of my plan was tidying up jowls, washing them in white wine (read about it in FXCuisine's article on guanciale) and applying a dry rub. It would consist of 3.5% of meat's weight in salt, some sugar (probably no more than 10-20% of the weight of salt), and the seasonings would be cracked black pepper, pepperoncino (crushed chile peppers), some dried rosemary and a few juniper berries (I'm still deciding on a hint of sage and garlic).. After curing it in a ziploc bag in the fridge until it absorbs all the cure (I'd venture a guess of 5 days to a week), I'd send it to with my friend to be washed in wine and then air-cured by man in charge of handling their charcutterie.
I'd also welcome any comments, suggestions or criticism of my plan, and especially the recipe and the procedure- as I was hoping (since kolinje is once-in-a-year affair) to get at least half a dozen, if not 10 jowls turned into delicious fat rendering delicacy, rather than oversalted, under-cured or otherwise inedible or spoilled meat. Thanks in advance. 
(PS My biggest adventure so far in charcuterie was making oven-cured beef jerky last weekend- generally liked but I found soy sauce overpowering the meat, yet leaving nice aftertaste... might try biltong next time- dry rub of salt, pepper, pepperoncino and a hint of smoked paprika)
