It's done!

Here is the final product, my first homecured meat!

Capocollo


I can't wait to have my maestro's feedback, I will take it to those that helped from my neighbors
the Tinti's, to Dario and Orlando and to the market in Florence!

This foto was taken a week ago when I returned from New Orleans.
I thought it was still a little pink,
so I rewrapped it and stuck it in the aging room ( under the stairs to the attic)
and am going to reopen it today for snack.

Will reshoot a foto and weigh it again.
I weighed it when I opened it last week and it was about 1,600kg
so not quite half it's original weight.