http://kitchengardenfoods.com/2006/05/04/half-pig/ On-Farm Culinary Education, Farm to Fork Dining & Bokashi Composting Systems Fri, 18 Feb 2011 13:45:20 -0500 hourly 1 http://wordpress.org/?v=3.1 http://kitchengardenfoods.com/2006/05/04/half-pig/comment-page-1/#comment-41 The Kitchen Garden Company » Cured Meats Mon, 22 May 2006 23:12:08 +0000 http://kitchengardenfoods.com/2006/05/04/half-pig/#comment-41 [...] My Pancetta and Guanciale are finally done! Seven days in dry cure and two weeks hanging in the salty spring breeze by the bay–I can’t wait to begin cooking with them. These went into the curing cupboard the day the Chorizo came out. [...] [...] My Pancetta and Guanciale are finally done! Seven days in dry cure and two weeks hanging in the salty spring breeze by the bay–I can’t wait to begin cooking with them. These went into the curing cupboard the day the Chorizo came out. [...]

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