Making our own dry cured salami (and raising happy pigs 🐷) Free Range Homestead Ep 11

Since we quit sailing 3 months ago, we've made it our mission to live off and improve the land, as well as, making the best charcuterie from the happiest pigs around.

To get us on the right track we learn how to make dry cured sausage in the shed of a local Italian legend, Jack. There's also an update on the current animals at the farm and a cider and sausage tasting!

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FREE PROVISIONING GUIDE
Pascale has put together a FREE 40 page Provisioning Guide. The Guide explains and provides examples of how we can travel eating a variety of healthy and delicious meals for up to 6 months at a time on our tiny boat with no resupply. There has never been a better time to start learning how to increase the food storage potential of your home. I hope this guide will inspire you to make more informed long term provisioning choices for the future! For more information visit the Provisioning Page on our website ( www.freerangesailing.com/boat-provisioning ) or to grab a copy directly by clicking on the link below.

LINK HERE: Download your FREE Provisioning Guide: https://bit.ly/3adbloF

Also if you want to find out more about what I am cooking up every week for us at the homestead (and previously aboard SV Mirrool) you should follow my foodie Instagram page! www.instagram.com/gourmetsailor

Music Credits
Our theme tune (outro and/or intro song) Aquarium by TEVO. You can listen to his music here: https://soundcloud.app.goo.gl/4MAfa

All music sourced from Epidemic Sound (www.epidemicsound.com)

On the request of one of our patrons we put together a playlist of some of our music on Spotify. Follow along and listen here: https://open.spotify.com/playlist/4Qegq91f000leXa5LwdNtr