Tonight's dinner. Some of my recent products - only two with mince, though.
Left hand side - more or less an experiment. 70/30 lean/fat pork, ground through 10 mm, seasoned with green peppercorns, crushed pepper, majoram, paprika, mace, poached, dried, smoked 3x8h over beech.
Top middle: Bavarian-style smoked shoulder, matured for 3 months now.
Lower middle: air dried pork tenderloin
Right hand side: air-dried cold smoked polish, needs a bit more drying.