old-time fatty pork wanted
Originally Posted by Washington Post Food Section
Better Cured Meat Begins On the Hoof at Home
FRASIER'S BOTTOM, W.VA. -- In 2001, Nic Heckett laid out plans for a new business: selling artisan bacons, salamis and dry-cured hams. What he didn't realize was that to do it right, he'd have to become a pig farmer.
The steady decline of the dollar upended his original plan to import top-quality prosciutto from Italy. And the Other-White-Meat-ization of American pork meant he couldn't find meat with enough fat and texture that he could cure himself.
So he partnered with a guy who has suitable oak-hickory-forested land and they returned to pre-industrial breeds of hogs, which they let forage like hogs are supposed to do. Link.
(Let pork be pork.
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