Eventually! I would love to be able to offer dry cured charcuterie but for the time being that is not possible. All dry cured items take a minimum of 3 months hanging time before they are ready. There are also a great deal of technicalities and safety precautions that go into producing dry cured meats and I’m just not there yet.
I am experienced in the practice however; keep a lookout in the future for lonza, capicola, n’duja, pancetta, and salami!