Coming soon, after the BT vacation, Kevin's second pancetta. Curing in the walk-in, even as we type. Something to look forward to, post vaycay! He got some tips from Michael Ruhlman's textbook of meat curing, "Charcuterie", and a nice pork belly from Well's Meats. After brining for a week, it will hang like this for two more weeks. The second week of March we'll do a little taste test, and hopefully start using it in the omelettes, pastas and sandwiches just in time for re-opening week!