Today we made some headcheese. When it sets tomorrow I should be able to take some pictures. I used the skin to make pork rinds to garnish the charcuterie plate. They came out great! The lardo should be ready tomorrow also. Im going to pull down the thinner piece and slice into it to see if its done. Also, I placed some coppa in to cure. In a week and a half Im going to take it out and re-season it and cure it for another week and a half. Then comes the hanging. N'duja is looking good. It should be ready at the end of February.
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