Here are some photos of the delectable swine thanks to Micheal Clampffer. We are now curing the belly, jowl and coppa in class. Being true to the breed and its background, we added some paprika to the cure. We made some Italian sausages from the trim. 
Great blog! I look forward to studying it in depth and learning from it.
ReplyDeleteDo you have any pictures of the cured products? I'm going to Mosefund myself, either next week or the week after. I'm really curious to see some finished product.
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