The ham weighed at least 35 pounds. It has been salted, and is now making the long journey towards prosciutto. The journey is not without its hazards. Critters of all kinds, especially little microbial nasties, will try to have their way with the ham unless temperature and humidity are closely monitored. And by long journey, I am estimating it will take at least a year to finish.
The bacon, or more specifically belly, was enormous as well. A full slice would be about the size of a small baseball bat. It is being transformed into smoked bacon, pancetta, and lardo (usually dry cured fat, but it can be made with belly as well).
I also have two hog heads (the real thing, not your common water-barrel) on standby, waiting for the right moment to become marinated and braised pig's head.
Much of this business of curing and air-drying can be unpredictable, especially the ham. But I have faith.
Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman and Brian Polcyn. A well written and very informative book. In the age of microwave burritos, cryovac, and "instant" foods, the authors maintain that while the methods they demonstrate are no longer necessary for food preservation, they should not be left in the past for one important reason: taste.
UPDATE: The book I have been using to conduct my porcine experiments is:
UPDATE II: The molasses cured bacon was lightly smoked on hickory chips, and it is amazing.
Thanks to the Maximum Leader at Naked Villainy for the link.