Cutting into a Traditionaly Cured Country Ham after 22 months!

What happens here

This video details the process of unveiling and beginning to butcher a 35-pound pork shoulder that has been dry-cured for 22 months. It covers unwrapping the ham from its protective layers, inspecting its mold and external features, making the initial cuts to expose the interior, and tasting the aged meat. The process involves careful trimming to reach the desirable, non-rancid fat and muscle, highlighting traditional curing techniques and knife skills.