Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More
Hector Kent has taught kayaking, rock climbing, and most recently, math and biology to high school students. He first began experimenting with dry-cured meats after butchering a pig in Mosier, Oregon several years ago, and has been obsessing about the details and nuances ever since. After using a modified refrigerator for a climate controlled curing space, he recently upgraded to a custom build room in the basement with fully automated ventilation, temperature, and humidity controls. It is currently filled with delicious dry-cured pork. He lives with his family in Woodstock, Vermont.