Well as you might have guessed cooking a bunch of collards with a little guanciale didn't make much of dint in that cheek. A friend in Paris gave me some dried peas a while ago and they've been sitting in my cupboard ever since time. Every time I think about cooking them, there isn't time to soak them, but perhaps I didn't need to bother. However, as I knew they'd relish that pork fat, I planned ahead.
