Since guanciale is a small piece of meat, it will likely cure easily within a week, like duck breast. Most meat has been frozen at least once before it reaches the consumer, so that is generally not an issue. After curing with the proper blends of salt, curing salt and seasonings, you rinse and apply UMAi Dry®. For some charcuterie recipes, you add a coating of seasoning while drying. For guanciale, that is not generally done. Hope these ideas are helpful. For a crown with really deep, broad charcuterie knowledge, check out the Facebook UMAi Salumi, Charcuterie and Dry Aged Steak closed group.