Here is the original post that brought it to my attention
Actually bigwheel's recipe looks far more interesting to me. There was a link to more about Taylor ham and that it contained much coriander, but the site is gone.
But the addition of ECA and port or chianti (which I have had in charcuterie) might be interesting along with BW's recipe.
I've been intrigued with sandwhitch meats lately. It started when I heard about the now-defunct Paseo of Seattle.