1. Curing Pork Products 1. Sausages

3. Fresh sausages

4. Salt and seasonings (fennel seeds, flaked hot pepper, herbs)

5. Adding wine For texture & flavor/sugar

6. Salt and seasonings mixed with the wine )

7. Adding 5# of ground pork to seasonings

8. Mixing the sausage (flavorings & meat)

9. A suitably mixed batch of rosemary sausage

10. Soaked casings by the sausage stuffer

11. Filling the sausage stuffer

12. Threading the casings onto the stuffer spout

13. Filling the casings and twisting to separate the link from the next link in the chain

14. A stack of rosemary sausage links

15. Cured sausages

16. Seasonings for the salami (heavier on the garlic & hot pepper)

17. Stuffing the salamis (longer & somewhat fatter than link sausages)

18. Salami hanging undisturbed for at least two months

19. Ingredients of Sausages Fresh sausages Meat Fat Wine Flavorings Salt Cured sausages Meat Fat Wine/brandy Flavorings Salt Ascorbic acid Saltpeter