New to these forums. I'm excited. We have just purchased a 304lb Gloucestershire Old Spot Pig. My wife and I attended a private class with the farmer and learned the basics of butchering. It was 2 days of exhaustion mixed with profound amazement. The belly is curing and I'm now looking at ideas for a large Picnic Ham.
Hello from Tucson, AZ
- Thread starter DaricM
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