SUMMER AGAIN...

Its that time of year again... Summer. About a year ago this whole thing started and it looks like we've come full circle. One of the good things about trying something new, is that you get to learn. We've had our failures over the last year and we've had some great sucesses also. One of the great side effects of curing our own meats has been the cost savings. Buying whole pigs at a reduced price per pound and then being able to transfer that savings to the plate has been good for business.

The main reason we started though was the control of flavor. Its seems that every variable that changes, influences that taste of the end salumi. Where the pig came from, what it ate, what time of year it was, how humid the pig cave got, the temperature variations in the cave, everything made a difference. One of the main differences that I've noticed is how long since slaughter its been since fabrication started. It seems like the closer to the kill date, the better the end product. Even just a matter of a day seems to make a difference.

Now that business is slowing again, its time to bring on the pig. We want to say thank you to a lot of farmers but abbreviations are going to have to do. So "thanks for the pig" to the following farms:

G G in Denver
N F in Waxhaw
B T F in Enoree/Gray Court