We have just taken on a new field, and become friendly with the people in th e house that adjoins it. Their house, which I covet greatly, dates from the 18th century & was once a slaughterhouse and has a meat cellar. It has running water round 3 sides of it in stone channels from the stream in our field, and 3 ventilation shafts.
The moment I walked in to it my jaw just dropped at the potential for keeping culatello etc in there. The only snag is that the lady who owns it is a vegetarian (wouldn't you know it?) but I am sure I can get round her qualms.