Quote:
Originally Posted by mosesbotbol
Those are a big dollar projects and we need to finalize where we are getting the legs from. The salami is not as prime pig quality needed like a Culatello.
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True. I have friends that raise American Guinea Hog, plus other heritage mutt breeds. That’s what I’ve been using for myself. They finish on black acorns in the fall. Man can you taste it. The fat is so good. Reminds me I need to check on my lardo that’s been curing for months.
Jealous of the Berkel too.
