Comments on: where’s the pig http://villacreek.wordpress.com/2008/01/08/wheres-the-pig/ Local. Sustainable. Organic. In that order. Wed, 23 Sep 2009 09:04:42 +0000 http://wordpress.com/ hourly 1 By: Matt P http://villacreek.wordpress.com/2008/01/08/wheres-the-pig/#comment-73 Matt P Sat, 26 Jul 2008 02:33:20 +0000 http://villacreek.wordpress.com/2007/12/26/wheres-the-pig/#comment-73 I'm interested in curing my own serrano/iberico style ham. I have located a local farmer who raises "forest fed" free range hogs; so sourcing the acorn fed hogs is not an issue. I am however having trouble figuring out how long to leave the hams in salt before hanging to age. Any information on the process you could provide including salt time, temperature, etc. would be awesome. email- parker5o@aol.com Thanks I’m interested in curing my own serrano/iberico style ham. I have located a local farmer who raises “forest fed” free range hogs; so sourcing the acorn fed hogs is not an issue. I am however having trouble figuring out how long to leave the hams in salt before hanging to age. Any information on the process you could provide including salt time, temperature, etc. would be awesome.

email- parker5o@aol.com

Thanks

]]> By: Alexis M. Lockman http://villacreek.wordpress.com/2008/01/08/wheres-the-pig/#comment-72 Alexis M. Lockman Sat, 12 Jul 2008 01:53:53 +0000 http://villacreek.wordpress.com/2007/12/26/wheres-the-pig/#comment-72 Always enjoy both your entries and entrees! Always enjoy both your entries and entrees!

]]> By: Food & Wine Classic in Aspen « Fully Committed http://villacreek.wordpress.com/2008/01/08/wheres-the-pig/#comment-66 Food & Wine Classic in Aspen « Fully Committed Wed, 18 Jun 2008 17:55:07 +0000 http://villacreek.wordpress.com/2007/12/26/wheres-the-pig/#comment-66 [...] & Wine Classic in Aspen For all of you who have read and remember the post on our charcuterie program I would like to update you on the progress of said meats.  Over the [...] [...] & Wine Classic in Aspen For all of you who have read and remember the post on our charcuterie program I would like to update you on the progress of said meats.  Over the [...]

]]> By: charcuterista http://villacreek.wordpress.com/2008/01/08/wheres-the-pig/#comment-23 charcuterista Tue, 12 Feb 2008 04:27:18 +0000 http://villacreek.wordpress.com/2007/12/26/wheres-the-pig/#comment-23 Wow. It sounds like you have had an amazing experience so far. Keep us updated on how the curing processes are going. Wow. It sounds like you have had an amazing experience so far. Keep us updated on how the curing processes are going.

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