Day before yest a good Buddy wandered by and dropped off a couple large whole pork hinds for us. As we have now consumed the last Bear and Russian boar hams, I knew exactly where these were headed!
Skin:
And slice into appropriate ham sized chunks - seven a hind that is:
Used to always do my own until one time I took some bear hams into Pete's Mountain Meats. Pete did such a fantastic job with them (could not tell the difference from pork!) I now take all of our hams to him for brining and smoking. These should be ready upon my return from the offshore...
Looking forward...
Nog
Home made pasta sauce with chanterelles, fresh sliced garlic and sun-dried cherry tomatoes.
Fresh pasta.
Oven baked Squish.
And Lamb Chops off the BarBee.