Copa

Made a sweet Copa from the Polcyn book with the exception of using a whole pork loin as in Lonzino. Hung tonight 5/17 in beef bung. Should be ready in a few weeks.

Food Saver

Finding completed Lonzino and Beasola begin to mold in fridge in 2 or 3 weeks. Bought Food Saver to hopefully take care of this!

Guanciale

Bought a 50 lb. box of pork cheeks. Not the quality of buying a whole pig. They are cut weird  (cut across the grain at 1.5 inch intervals) and probably only got 20 lbs of use full cheeks for making guanciale. Will use the rest in sausage. Cured 9 of them and hung them in netting beginning April 29. Done in about 2 weeks.