Spread over a few meals, some steamed clams, freshly picked salad from a local farm on Deer Isle and oysters from Long Cove Sea Farm in Stonington. A blister is forming on my thumb from shucking 4 dozen oysters but I’m not complaining.
Both fine looking dishes. I tend to use guanciale and pancetta interchangeably. If I may offer a suggestion for another use of guanciale, look up a recipe for chicken with jammy tomatoes. It is a Melissa Clark dish from the NY Times. I recommend it highly.
I always order octopus whenever I have the chance. Only tried preparing it once but didn’t get the char. Great job with yours and, as usual, nicely photographed.