Lots-o-chops
Ribs and ground pork (in black bags)
Table of pork
Fresh Ham
Applying Cure to the Pork Bellies
Italian Sausage Detail
Natural Sausage Casings
Detail
Stuffing Sausage into Casings
Link Sausage detail
Portioning Sausage
Baging Meals
Belly Detail
Cure coated detail - applied 3 times over 2 weeks
Hanging Bacon Slabs - slabs cure for c.3 months before eating
Sliced Bacon
Detail
Frying Bacon
Detail