General Cooking Questions

We have a lovely young Duroc pig at my sisters place that's currently in "fattening up" mode and will be making it's way to our freezer and dinner table later this year.  This seems like a great motivator to start experimenting with Charcut.  I'd like to do my own curing on the hams and belly but I don't really know what I'm doing here so I'm looking for some guidance on what can be cured and proper technique.  It sounds like I need to pick up a copy of