This is a Photo of the first air dried ham i ever cured i got half a rare breed Tamworth pig from pat Clarke of a growing pleasure the micro herb grower in Naas cured it for 30 days in salt and then hung it by the back door in the kitchen i hung it for 6 months before carving i wish i had let it for 2 more months even though it was fantastic i cant help but think how good could it have been if left for 8, 10, or as long as 14 months like the best Spanish pate negra.
