Every winter, Firestone farmers work hard preserving meats from our December butchering. Hams, bacon and fatback are all cured using a process that would have been very familiar to the Firestones in 1885.
Every day, Firestone farmers rub these cuts of meat with a mixture of salt, sugar and various spices. The salt dehydrates the meat, while sugar prevents it from getting too tough and the spices help to give the meat a nice flavor. It takes several weeks for larger cuts of meat like hams to finish curing. Once a week, old cure is removed from the meat and it is replaced with fresh cure.
Once the meat is cured, it is wrapped in cheesecloth sacks and hung in the cold room located in Firestone Farm’s cellar.
Near the meat are several other foods that were preserved last year, including dried chili peppers, pickles and crocks of sauerkraut as well as jars of tomatoes, pickled green beans, applesauce and more.
When you visit from April through November, make sure to check out the Firestone home's cellar and cold room - you'll be sure to notice our cured meat hanging from the ceiling in our cold room...and as the year progresses and the time for butchering once again approaches, there will be very little cured meat left hanging in cheesecloth.