I have started a wonderful relationship with a local farm from which I buy my chicken and eggs (and will go next week to pick up my turkey). It is basically a miniature Polyface farms.
My question though, is pork. I bought a quarter hog, and included in that was a 4 lb. picnic roast and three pounds of bacon, all uncured. Because I live within spitting distance of Smithfield, Va (and I promise you that all I would do with Smithfield Foods is to spit at them), I have grown up in a culture completely unused to uncured ham or bacon. Any thoughts?