posted on Oct, 22 2007 @ 04:14 PM
I get proscuitto and sopprasata from this family farm (for lack of a better term) and it lasts me all winter. Thanks for reminding me to buy more.
the trimmed fat creates quite a meal when cooked with my beans. mmm
It really is a dying art in the US, but there is still a few around who do it right. Whenever we buy pork loin (you know those long 6 pound slabs) I
air-vac them into chops, roasters, and the remaining piece I ground with the trimmed fat into sausage. Casings are a pia, so I usually will make
patties, unless requested otherwise.
Today after posting this thread, I asked around at work to see if anyone wanted to barter. I will have some butternut squash and some farm fresh eggs
in exchange for my green tomato pickles.
InterestedAlways you should definitely look into the local growers to buy tons of veggies for pennies. You could easily can enough to last you all
winter.
Farmboy41 here is a great site to get started.
canning info
Let me know if you need any advice, although I'm sure you know more than enough already.
[edit on 22/10/07 by shadow watcher]