It's the time of year when I stock the larder, or more accurately, the freezer. My purveyor of grass fed meats, Wendy of Sweet Grass Farm, only has chicken for another month or so and then before winter the last beef cows, pigs and lambs go to the butcher. Except for the poultry, Wendy has meat all year but not all cuts so I try to plan ahead for things like leg of lamb, lamb shanks, pork chops and several of her broilers.

Since Niman Ranch isn't offering pancetta anymore, and since I use so much of it, I'm going to try to make some. Wendy is going to have pork belly for me after she takes some pigs in on the 29th. Meanwhile I have to come up with some curing salt and figure out where to hang the pancetta for drying.

I'm taking my inspiration (and the photo) from this homemade pancetta: http://menuinprogress.blogspot.com/2007/07/pancetta.html

Also going into the freezer is the wild duck and goose that we get from an avid hunter who used to work with Jim. I use most of it to make a Tuscan ragu, a sugo d'anatra, for which pancetta is also an ingredient.

A clear blue sky this morning and I'm off to the park. I'm hoping to stay on track diet/exercise-wise this week but it looks like a lot of wet weather after tomorrow and probably a lot of time in the kitchen...