With all of the new items on the charcuterie plate, It has been selling really well. Everything on the plate is from the Mangalitsa pig we received a couple of months ago. I made some pork rinds and they came out great! I've been trying to make them for months now, doing a lot of research, but no methods have worked out so far. Finally found a way that they come out light and crispy. I've had some great customer feedback. After getting the mangalitsa, I found myself with with almost 8 pounds of back fat. I cured all of it and was coming up with different ways to flavor it. With one piece I decided to smoke it with hickory wood chips. Along with those two items, I have 2 different types of coppa. I have one thats cured in a cuban spice. This one is sweeter and tastes great. The other coppa is cured more traditionally, in a spicier crust. The finochionna is also ready. This is the first salami that I have made with the mangalitsa.
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