Dry curing is one of the oldest food preservation technique which is still widely used today not only to prevent food from going bad, but also for improving flavor and giving more characteristics to meat from various (part of) animal products.

I willingly chose to butcher an animal - in this case a duck - to reassure a life must be killed for me to consume, and they are not the same as manufactured and product-ized goods like they are displayed in a supermarket.

Duck (Prosciutto d'Oca)

after 3 months

Panchetta (pork belly) & Capocollo (pork shoulder)