[Mel]

Hi all,

I had my two sows done on 13th December. Bagged and put in cure on 14th.Here it all is below.The Butcher-they have now closed down,said they should be ready by the end of December,though leave it an extra week.

The are in Wiltshire sweet cure.all in huge pieces and is why I have had to buy myself a large 12" Buffalo slicer-on it's way!

Is this the correct amount of time for curing? I have just cut off a large piece of loin and put it in the pan,going to cook it and see if it is ready,Is there any ham in leaving it longer? The Butcher said the cure shall leak out and the bags should have lots of liquid inside-yet there is not much at all?

Any advice welcomed-and please how does it all look folks?!
Mel xx

[Mel]

and some more 

[Sylvia]

It looks absolutely lovely I think I should come and stay for a week or so though, just to be sure

[Miss Piggy]

Hi leghorn,  It looks fantastic, well done. Sorry I know nothing about bacon, ham process YET so can't help you with your questions. Soon will have 2 sows to going off for bacon , ham so interested to here others replies. Enjoy it, I am sure you will.