I *am* doing non-charcuterie things.

For example, Saturday the wife and I took advantage of the glorious weather to go for a walk around Forest Hill and ogle the houses, including a couple Maybeck designed.

But I'm posting about charcuterie anyway. At the market I handed over some of the guanciale we opened to the meat guys - I try to give them samples as it keeps them friendly and more likely to give me discounts. Anyway, one of the owners tried to interest me in 5.25 lbs of pork back fat that someone had ordered and then not picked up. I didn't bite. Then he offered it to me for 35% off...

And now I have five pounds of proto-lardo curing in the downstairs fridge.