Francios,
This is EXACTLY the sort of info I want more of. I've been reading & researching the last few months on curing meats (hams, sausages, bacons, etc.) and am raring to try some! And I wondered how it was done in Europe alongside cheese making. Jane Grigson's Charcuterie is the closest I've come to traditional methods.
We are raising our pigs this year with no GMOs (rolled barley & oats), whey and some skim milk, and as many acorns as we can muster. We're not set up to butcher here yet and will be taking them to the local butcher shop. Sadly, they are required by the local health dept to skin them! I hope to butcher on farm traditionally in the future and preserve the meats traditionally as well.
Kristin