I got invited to a pig pickin' on Memorial Day. That's not so unusual, but this is different than any of the other ones that I've gone to. My friend got a bunch of people together and we butchered the pigs Wednesday night and last night. Both nights, we finished up with all of the different cuts laid out on the table. You could pick what you wanted, take it home and make something to bring to the party. Guys snapped up the ribs and the picnic pretty quickly, but I decided to take the belly. While we were picking through the cuts, one of the guys rolled out a vintage sausage maker that he had restored and knocked together a bunch of sausage meat too. So I came back with a nice big slab of meat and a bag of sausage.
Another one of the guys there is a chef at a high-end Italian restaurant. He gave an inpromptu class on curing pork, so maybe I'll give that a try the next time we do this.