We raise Large Black hogs and American-Kobe beef, and want to start a charcuterie business here on our farm in Shiner, Texas. I cannot find any information on equipment needed, room sizes (for cold storage, fermentation and curing rooms, brining room, etc...) We are looking at processing up to about 2-8 hogs per week, plus an occasional, one/two per month, of our steers. I am an architect, and can design the space, but I am not a butcher and have no idea what kind of space(s), size of spaces, equipment needs/requirements, etc... I'm designing for. We will be curing charcuterie, some cuts up to three years, so I need a large curing room, but what does that look like, dimension wise, etc... I'm so confused!!! Help?