Hometown: Low Head, Tasmania
December 5, 2013
Basic gardening, hogs and food preservation
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Yes, I have been experimenting with making bacon from belly, capicola from the front section of loin, prosciutto from the hams, various flavored sausages from the other bits, baking lard from the leaf lard, frying lardo from the back fat and rawhide from the skins. Ive played with various forms of salting, curing, smoking, and jerking for preserving pork. If theres anyone else that is experienced and wants to share thoughts or anyone that wants to hear what Ive learned, Id like to talk.
A few years.
Like minded people
Hi, I'm interested in work swaps and new planting ideas.