I got a new source for pork this week. I met up with Bev Eggelston at the dupont farmers market this past Sunday. He owns and operates Eco Friendly Foods who is committed to working with humanely raised pork, beef, and chicken. This week I got a whole cross bread pig, except the hams, that is 50% Iberian and 50% Red Wattle. The fat ratio is very desirable for charcuterie. We have been working on a few things over the past few months, however we were also looking for the right pig. Next week I am trying another one of the breeds he has available.

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