An information blog about the art and craft of butchery.
Published by Chef/Butcher Tom Schneller
Thursday, October 1, 2009
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.