This is where we thread the needle between old school pork production, and new school food safety. Here’s where we talk HACCP (Hazard Analysis for Critical Control Points), sanitation, good manufacturing practices, and traditional production. We are going to talk microbiology and biochemistry, chemicals and cures, all while respecting the animals we work so hard to raise. The trick to doing this is to have a conversation. I can lecture food safety, but wow, boring. Everyone learns more when we work together to make awesome cured pork.