our first ham
our meat stash
our first capocollo - success!
prosciutto ready for final step
prosciutto ready for final step
prosciutto ready for final step
prosciutto ready for final step
debut of our first prosciutto
debut of our first prosciutto
debut of our first prosciutto
our new meat safe
our new meat safe
cutting up the meat
cutting up the meat
cutting up the meat
cutting up the meat
a happy Fred with Hamlet's bottom
a happy Fred with Hamlet's bottom
cutting up the meat
cutting up the meat
cutting up the meat
cutting up the meat
bashing the prosciutti
bashing the prosciutti
bashing the prosciutti
bashing the prosciutti
bashing the prosciutti
Aaron and his prosciutto-to-be
making the fresh Italian sausages
sausage success!
Beatrix-frog crushes the spices
second grinding for the salami mix
second grinding for the salami mix
Eliza the Energetic
Eliza the Energetic
Eliza the Energetic
and more salami
peaceful pigs
salami droop
salami droop
filling the salami casings
filling the salami casings
filling the salami casings
our new keyhole garden
our new keyhole garden
our new keyhole garden
our new keyhole garden
our new keyhole garden
our 2015 prosciutto
our 2015 prosciutto
our 2015 prosciutto
Eliza the Energetic, still on full power
Fred portions the 2015 prosciutto
Fred portions the 2015 prosciutto
Fred portions the 2015 prosciutto
Ad and the bacon
Ad and the bacon
our boneless smoked ham
our boneless smoked ham
our boneless smoked ham
our boneless smoked ham
more booty
home made lunch
next stage for the hams
prosciutto - next stage
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Monday
our pig weekend: Sunday
our pig weekend: Sunday
our pig weekend: Sunday
our pig weekend: Sunday
our pig weekend: Sunday
our pig weekend: Sunday
our pig weekend: Sunday
our pig weekend: Sunday
our pig weekend: Sunday
our pig weekend: Sunday
our pig weekend: Sunday
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next stage for the hams
After sitting in a brine pickling mix for over three weeks, it's time for them to be baked very gently for 2 hours, then smoked. They are so big we could only fit one at a time into our huge oven.
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