Out of my last batch I cured 2 whole legs. The ham was superb & the gamon was so tender.
At the moment Ive got 5 lots of cured back bacon hanging in muslin in a shed outside. We've eaten the back bacon which I added wholegrain mustard to the cure & it was FANTASTIC. Ive also added rosemary to one piece, as I think it goes well with pork as well as lamb. Its great to try adding different things to the cure.
I do cure quite a lot as it makes a change from pork. I buy the cure from my local butcher. Its really easy to do & you get a lot of satisfacton from doing it yourself