So this is the second time that we've done this. It works out to be very frugal and worth the time and effort. We have some people who gave us mates rates on a pig so we got the 38kg carcass for $6/kg. The animal is free range and organic so if you do the maths it's an awesome deal. I've prepared the beast pretty much entirely for charcuterie/salume purposes. From the carcass we get 2 x hind legs for hams, 2 x bellies for pancetta, 2 x coppas and loins which get cured, 2 shoulders which get minced and turned into sausages and dried, a pile of bones which we turn into about 15L of pork stock and two tenderloins which is the only part of the animal that we eat fresh. Butchering probably took 12 hours all up but it's worth it - it's a bit of an educational experience breaking apart an animal like this, something I'd totally recommend more people doing if they have the space and the inclination. Anyways, there's lots of pics. I'll reserve a post after this so I can post the results. The main reason for this first image is because I love my man-cave. Get your mis-en-place. Separate the shoulder from the rest of the beast by cutting between the 6th and 7th ribs. Remember, saw through bone, knife through meat. Separated. Separate the ham by sawing through the aitch bone. Start removing the whole muscles, this is my wife removing the loin - you can see the belly and then the back fat behind it. At this point it's important for the butchers to remain fed as this is a big job so smoke up the ribs on the bbq. Roast up the bones for stock. And simmer all day. And that was it for day 1. On day 2 (sunday) we cured the meat. This is the cure for the pancetta, salt, bay leaves, juniper berries, pepper, rosemary and garlic. Which then gets applied to the belly. Which looks pretty damn good. Ready for the fridge where it'll sit for a week or so. Next up is the coppa, which are the neck muscles. Use the "salt-box" method to dredge them. And some pepper added also. Next is the loin, which is actually the same muscle but further down the pig. This gets cured with lots of oranges are garlic. Coppa and Lonza are ready for the fridge for curing. This is the first time I've cured a leg - this will be an air-dried country ham. It wont be ready for another 9 months. Packed in loads of salt and ready for the fridge. Assemble sausage making equipment. Lots of mincing into a bowl in the sink with lots of ice surrounding it - it's imperative to keep everything as cold as possible at this stage. Put in the mixer to emulsify and mix through all the extra ingredients. Start stuffing that sausage! This is a Sauccison Sec, a french dried sausage flavoured simply with garlic and pepper. We're also making dried chorizo. Sausages done. And hanging in the space under my house. So that's where it stands at the moment. The first thing to be done will be the sausages which will be ready to eat in 3 weeks. The last thing will be the ham which will be ready in 9 months. First update: This is what the sausages look like after 2 days hanging - can see the red colour coming through from the action of the sodium nitrate on the meat. Second Update (1 wk after initial curing): So time for the coppa, lonza and pancetta to come out of the fridge. First up the cure gets washed off, then: The coppa gets coated in sweet and spicy paprikas, pepper and cayenne. The lonza (loin) gets coated in toasted, crushed fennel seeds. The pancetta goes in naked, but poses first. And it all gets loaded into the curing fridge - which uses a STC-1000 for temperature control and a WH8040 and a pond fogger for humidity control. I'm not sure how I'm going to fit two more legs into this fridge but damn, it's looking pretty good in there at the moment.