I just wanted to say hello and introduce myself. I am a Farmer and I am most interested in any form of Charcuterie. We will be raising and growing our own pork from Berkshire hogs (and an occasional Mangalitsa) specifically selected for meat quality first and foremost and production qualities second. We are starting our own line within the breed to insure we get the qualities that we are looking for. They will be from the top 1% of the breed for Meat Quality from a breed already considered the top for Quality. We are currently working with our state AG Dept of Regulatory services on setting up our on-farm meat shop. At this time we are not seeking USDA approval so we can only sell within our state borders; in the future we WILL seek to become USDA certified and inspected and sell anywhere we want. I am always seeking advice on Charcuterie recipes, techniques and any info you can send my way. Soooo much of this has to be learned OJT so my education will be ongoing. The farm shop will have separate fermenting, curing and cutting rooms and a walk-in cooler for aging our grass-fed beef and curing our bellies and hams and whatever else we need to hold under refrigeration. In a nutshell that's us and we look forward to meeting many of you. Thanks in advance for your help!