Getting some pig in for the winter

I’ve just finished going through the motions with half a pig. In addition to a couple of splendid roasts, a freezer full of chops, hand-raised pork pies, too much brawn, plenty of lard, and sufficient sausages to keep my family and friends happy for a week, I’ve been curing a few bits.

Here’s some of it hanging in our larder:

From left to right: a dry-cured cheek, a U-shaped salami and another cheek from a previous batch (with the herbs drying), tied up in string is a very small culatello-like ham, then (almost hidden) a hock, a smoked cheek, (hanging low) a big ball of chorizo, a slab of smoked belly, and a flitch of back bacon, finally (almost out of shot) a little fore-hock.