our pig weekend: Monday

Our pile of finished charcuterie / salumi: 14 Calabrese salami (each a foot long), 7 Venetian garlic salami, 4 coppacolli, 2 pancetti, and 2 prosciuttii (still in salt in a tub below). We also made a mountain of fresh Italian-style sausages for frying, three head brawns, 14 bottles of concentrated stock from the bones (or "bone broth" as it is curiously known these days), 2 huge hams, a pile of bacon, a mass of pork paté, a mountain of marinaded ribs, and... I'm sure I have forgotten something...