It has been very long since a post.  Cheryl and I made Hungarian Salami last week.  Turned out to be a massive one, 7 Lb 4 oz.  I will follow up with the process and recipe but wanted to put up a couple picks before the curing starts.  I used  my son Porter as a scale to show its size.  I also need to update pictures of the pot belly pig kill and the new bresaola and coppa.  I hope everyone is doing well.  Thanks to those who got rabbits, I should have lot more in 10 weeks