Jgriffs,
Have you spoken with Paul Bertolli? He did almost exactly what you want to do at his restaurant, Oliveto, in Oakland, CA. Handcrafted salumi for the restaurant, and a smokehouse in the Oakland hills. He ended up seduced by the salumi and went into business, full-time, making salumi. You might want to talk to him about lessons learned at Oliveto, and hardware ideas. You should be able to reach him at his shop (all info from the
Fra'Mani website):
Paul Bertolli
Fra'Mani Handcrafted Salumi
1311 Eighth St.
Berkeley CA 94710
(510) 526-7000
If you haven't read his book,
Cooking By Hand, you might get some good ideas. He does discuss his salumi operation.
- tom