This years pork production!

[nano]

http://i869.photobucket.com/albums/ab253/hunting_bucket/7AA037D3-FB49-47A1-9BA6-E6A25EF53BF6-4281-00000DED4E8E53CC.jpg

The procuitto will be in salt till the end of this week. Then pressed and left to hang for 10 months.

http://i869.photobucket.com/albums/ab253/hunting_bucket/C87DD051-64CE-4FC9-87D8-D72A2EB2BA5E-4281-00000FE6F8D6B68B_zpsd3c2811c.jpg

The salami will be ready to eat in about a month.

[Big7]

Nice...looks tasty! Ah pork....the miracle meat!

[northcoastfun]

Awesome ! I hope to do a few batches in February if I can get some of the less fun Items off my list.

[Angus]

Jeez, I hope you don't have a dog.

[lorneparker1]

Salami recipe.... give it up!

Lorne

[The Dude]

And you make your own wine as well? We're coming over!

[IronNoggin]

Great Looking Production Run!! :mrgreen:

[Tenacious Billy]

Looks good! How long does it take till your house doesn't smell like a butcher shop??

[nano]

Yup we make all the wine and cured meats. I will have some more pics up of the pressing stage

[nano]

Here are some more pics

http://i869.photobucket.com/albums/ab253/hunting_bucket/867AC741-DC45-439D-B094-A657DD1770FB-5891-0000131914A7ADF3_zpsf2d6e338.jpg

http://i869.photobucket.com/albums/ab253/hunting_bucket/F3A6E1AE-0F35-407F-9D96-F2308A1C9C19-5891-00001318EBBCF04C_zps8eea079d.jpg

[nano]

And some pics of the cellar,

http://i869.photobucket.com/albums/ab253/hunting_bucket/C65FACF6-ABB7-445E-830C-BE88840766B7-5891-0000131950F0B547_zps15bdb6d7.jpg

http://i869.photobucket.com/albums/ab253/hunting_bucket/92BE17AF-6CF3-4B51-A7DB-00F9D1587E2C-5891-000013196062474E_zps4fd7efa1.jpg

[BlacktailStalker]

A guy could live in that room... for quite some time :lol:

[huntcoop]

Nano, any Italian blood flowing through them veins of yours? Reminds me of my days in Trail.

[BiG Boar]

2 years old. Just about ready. Thanks again for the recipe Nano

http://i300.photobucket.com/albums/nn5/bigbore14/AA2A3EC8-F60C-41E8-9854-2F36A7603205-1682-000001D36911C437_zps95964a34.jpg

[wildcatter]

Looks great, I wish I had the place and equipment to do the same.
Do you use any sodium nitrate or nitrite?

[nano]

Nano, any Italian blood flowing through them veins of yours? Reminds me of my days in Trail.


What gave it away lol

[nano]

Looks great, I wish I had the place and equipment to do the same.
Do you use any sodium nitrate or nitrite?

Just salt it's all you really need! Althought I would not recommend doing it unless you know somebody that can teach you.

[nano]

2 years old. Just about ready. Thanks again for the recipe Nano

http://i300.photobucket.com/albums/nn5/bigbore14/AA2A3EC8-F60C-41E8-9854-2F36A7603205-1682-000001D36911C437_zps95964a34.jpg

Looks good Dave, when do you plan on cutting it?

[BiG Boar]

I cut one about 8 months ago. I haven't eaten it all yet, I figured I would just keep on aging this one.

[Moose63]

You must be Italian. Nice Cantina!

[wildcatter]

Just salt it's all you really need! Althought I would not recommend doing it unless you know somebody that can teach you.

Sounds great, I don't like using any chemicals.
I wouldn't do it on my own unless somebody show me how.
Back a few years I made some susages and porketta at Mike's (Italian Gunshop) house that turned out good.

[The Dude]

Can I live in your basement? If you hear singing, don't worry, I'm fine :D

[lawlu]

That looks soooooo good. Gotta learn how to do that!