sorta. started dry-aging it, anyway
Went to the grocery store with my wife today.
she says i cannot ever go again.
in the back is a 22-pound bone-in (seven ribs) prime rib roast, dry aging for christmas. gonna give it 35 days. i'll chunk off a roast for us, and package the rest as steaks
in front of that is a 9-1/2 pound pork loin. i have a one pound chunk leftover in the upstairs fridge. those will start curing in brine for back bacon ("Canadian bacon"). little known fact, they call it "canadian" because it is small, dense, heavy for its size, soaked in alcohol, and salty :whistle:
on the bottom, three trays of fresh belly, soon to become 1. sweet maple bacon (maple smoke), 2. savory bacon (apple smoke), and 3. black pepper bacon (hickory and/or oak). those will start curing this weekend. the trays are 11, 13, and 14 pounds each. my butcher was thrilled. was about 300 bucks, including a blade roast, a turkey, and some ground pork butt and fat for 'corton' (pork stuffing).
ed egli avea del cul fatto trombetta -Dante