New Team Member – part 2

We took the ham out of the cure today and hung it in the walk-in where it will stay for six months. I can’t wait for this to be done, its going to be a long six months!

Here are the cheeks we cured a little over two months ago. They turned out great and are now on our menu.

Pig number two arrived yesterday so we have some more curing to do. More on that to come.

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