I'm looking to get my hands on some heritage pork (Berkshire, dare I dream of Mangalitza?) for some homemade charcuterie. Quicker, smaller stuff, like guanciale, homemade bacon, pancetta, etc.
Healthy Butcher has some good stuff on their website as do some other places- but I'm looking for proper recommendations from people who've made charcuterie and (preferably) have first-hand knowledge of quality.
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