Here are some more photos from our excellent Big Pig Day.  For those who could not attend, we spent the morning breaking down the hog for later fabrication in the afternoon into: prosciutto, lardo, tessa (flat pancetta), guanciale, brine cured loin, dry cured lonzino, coppa, fresh garlic sausage, tuscan and genoa salami (and other things I've probably forgotten).  Then, we had a bunch of misc. parts leftover for individual home creativity (ribs, offal, trotters, ears, skin, etc.).  A great day in all.

For all that did attend, please post updates (with photos, insights, and confusion) on the progress of your curing and consumption!

Thanks to Sandy for the pig! Big, big thanks to Jaime for making this whole series of classes happen in the first place. 

Finally, how fun is it to make a whole bunch of new friends and talk about food all day?! I can't wait to confit some giblets! And make roasted eggplant with tamari and peanut oil.