Attempting to make your own prosciutto at home? Wondering whether that white mold on your 
pancetta is a good sign or a bad sign? And what exactly is Bactoferm? This is a place where we can share our experiences, tips, and advice about home charcuterie. Feel free to comment, ask questions, and respond!
have 3 market berks. set to go mid-oct. is there anyone in oregon that will make prosciutto for me ?
Speaking of Bactoferm….Do we have any local sources for it?
To my knowledge, we don’t, but perhaps someone else has found a good source that isn’t going to just order it for you from the same place you could order it yourself?