Traditionally cured bacon & prosciutto are a culinary dream. It felt ceremonial, and humble, and it was an absolute honor to learn from the very best. If you are interested in learning more, please go check out our friend Brandon, from Farmstead Meatsmith.

I will be talking more about this process and include the recipe in the January Sweetwater Farm journal for those interested. But for now, I’m just going to sit here and appreciate its aged and simple beauty.