On Thu, 17 Sep 2009 14:14:25 -0500, Omelet >
wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>>
>> No idea. But if you do cure your own prosciutto, I highly recommend
>> you get pastured pork, not something from a factory farm. The flavor
>> difference is noticeable.
>
>Thanks. I think I can get whole, skin on pork at the asian market, but
>I'd most likely check locally first. I'm not sure I'd want to try this
>with feral hogs even tho' I should be able to "harvest" one of those
>myself. I worry about wild pork and parasites, but that long cure time
>ought to take care of that?

Not feral hog meat, pastured hog meat. There's a difference. Here's a
search enging designed to find farmers, etc. within a specified
distance of your zip code: http://www.eatwellguide.org/i.php?pd=Home
Here's another one: http://www.localharvest.org/

I got my half hog from these fine folks:
http://homepage.mac.com/nbmelson/Personal9.html

They have this to say about their piggies: "Our hogs are pastured on
soil and grass where they can root around, wallow in the mud, and
compliment there grain based diet as they see fit with grass, roots,
bugs, and worms. This is just as swine were intended to be raised, not
confined to concrete."

When pigs eat bugs, the pork tastes better. It really does.
--

modom