Once again taking on the hardship of curing another leg we bought from Sonoma Meats for prosciutto. Our pork is from Stone Valley Farm. The heritage Berkshire hogs are family farmed with no hormones and no antibiotics. All humanely raised, less than 100 miles from us in the East Bay around Alamo. Not your average pork, these little piggies have creamy fat that is prized by top chefs who knows what it means for a pig to be finished on walnuts. It weighs 29.6 lbs and we began with salt curing for the first 20 days.