Today I picked up 10 pork bellies at the Springfield Farm Store. The pork is from local, naturally raised pigs, no hormones, no antibiotics. Tomorrow we’ll be starting the cure. Our butcher, shown in the picture above, has agreed to let us use her cold room, so we don’t run out of fridge space at home.
Keep up the good work! Great to see others interested in keeping heritage skills alive.
Most informative! One of the friendliest, grass roots cooking sites and shows around! Congrats