I've been in contact with a local farm that raises a special breed of pig perfect for charcuterie. In a couple of weeks, I'm going to be getting a 30 pound shoulder to make some new salami. I want to test the flavors against the kurobuta that i use now to see which one I like better. I am still trying to decide about buying the leg for prosciutto. I want to wait until the one I have hanging now is finished before I start another one. I want to see how it comes out.
Sunday, March 21, 2010
Local Farm
I've been in contact with a local farm that raises a special breed of pig perfect for charcuterie. In a couple of weeks, I'm going to be getting a 30 pound shoulder to make some new salami. I want to test the flavors against the kurobuta that i use now to see which one I like better. I am still trying to decide about buying the leg for prosciutto. I want to wait until the one I have hanging now is finished before I start another one. I want to see how it comes out.
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