Thank you Kvgsqtii, appreciate the comment. Though I think I'm a little too much of a perfectionist at times....I do strive for improvement with each piece.Your trussing is like art. Looks really good! Can't wait to see the final product.
I learned from the Maestro himself- Massimo Spigaroli; watching youtubes of him teaching a class how to truss a Culatello. Massimo is President of the Culatello Consortium and built the Culatello Museum at Antica Corte Palavacina where he processes his Culatello to hang in a 800 year old cellar built in 1300A.D.Your trussing is like art. Looks really good!
What's the farm? Are you buying a quarter pig from them?Yes. Good guess, it is Berkshire pork. Will make very good salami. This pork came from a farm in Iowa that really knows how to feed a hog for excellent fat profile when making salumi.
I am buying my pork from a local butcher shop. They source the pigs from the farm.What's the farm? Are you buying a quarter pig from them?