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Quote: It depends on the size of the hog and how I butcher it but usually 6-8#ish

If you can you should let it hang longer. I know it's hard! but it's SO worth it. You wouldnt believe the difference! Three months is fantastic..... six is just crazy special!

Quote: Nice! Yeah typically pancetta is cured in salt with nutmeg fennel and some other goodies and after the salt cure it's air dried. That part is key for the proper texture and flavor! How long do you typically let yours hang?

We're getting two pigs in the fall to butcher in Spring. They're going to be finished on chantrelles, hazelnuts and truffles that we forage this fall and winter. I'm a former chef by trade and we had to butcher all our primals. I can break down a whole half a hog in about 30 mins. Maybe a bit...