I have still been ridiculously busy, but have also been busy curing, pickling, smoking, pretty much whatever I can get my hands on , but a brief update on a couple of things....
First off, I was able to get a few duck in. I made a pate out of the legs meat, heart, liver and kidney. Then I also made some duck prosciutto from the breasts.
Second, after four months the coppa is finally ready. So happy with how this turned out, I want to get 10 of them curing as soon as possible. Well, I guess 8 more, because I just got two more from Pasture Prime Wagyu today.
Duck Prosciutto, Mangalitsa & Wagyu Pepperoni, Mangalitsa Coppa, and the bottom left is Bresaola.