thought i would show you guys a little work i did today
I Started early this yr due to family issues
so picked up a nice 120kg sow and broke her down , it was so
much work i forgot how hard it is.
any way mixed a variety of salami's
tuscan - sopressa - fennel and pepper 40kg worth , they are
in the curing room for the night now
also got 4 nice size coppa pieces that are in the fridge
marinating in their dry rub.
tomorrow i have all the rolled pancetta and Lonzino to make up
and then for dinner tonight got 2 nice fillet that i have done Chinese bbq
style