OVERVIEW
HOW WE WORK IT
We cure whole muscles and sausages from pork raised and processed just across the road from our vineyard. We flavor them with pepper and herbs from the farm. This is a research pillar: nothing is sold outside Skugga until the process is validated and licensed.
STEP I
GROW
In a tropical climate, with problems and fixes recorded season by season.
STEP II
PROCESS
In a tropical climate, with problems and fixes recorded season by season.
STEP III
MAKE
In a tropical climate, with problems and fixes recorded season by season.
STEP IV
PACKAGE & PRICE
In a tropical climate, with problems and fixes recorded season by season.
STEP V
SELL
In a tropical climate, with problems and fixes recorded season by season.
THE HANDBOOK
Vol 5, Cured Meats
Practical handbooks written from our own records, including what worked, what failed and what each step is worth. Published in Thai and English, and revised after every season.
VOL. 1
TROPICAL VITICULTURE
การปลูกองุ่นเขตร้อน
Coming soon
VOL. 2
CACAO & CHOCOLATE
โกโก้และช็อกโกแลต
Coming soon
VOL. 3
COFFEE
กาแฟ
Coming soon
VOL. 4
TEA
ชา
Coming soon
VOL. 5
CURED
MEATS
เ นื้อแปรรูป
Coming soon
VOL. 6
CHEESE
ชีส
Coming soon
VOL. 7
ICE CREAM & YOGURT
ไอศกรีมและโยเกิร์ต
Coming soon
Our handbooks are for learning. You are welcome to use their methods on your own farm. Please credit the Skugga Mae On Agricultural Learning Center when you quote or share them.
IN THE FIELD
THE CHALLENGE
WHAT YOU CAN LEARN
- Equilibrium curing
- Fermentation and pH
- Drying to target weight
- GMP 420 and licensing
Curing depends on temperature, humidity and weight loss. In our climate, all three must be controlled, not left to the weather.
THE VALUE LADDER
- Live pig: about 66 baht/kg
- Butchered cuts: about 150 baht/kg
- Charcuterie: about 1,200 baht/kg
- About 3 kg of live pig becomes 1 kg of cured meat worth about six times as much
DID YOU KNOW?