Our son Will is very interested in the charcuterie, doing the specialty sausages,
bacon, hams, fermented meats and such. He's been reading about them and experimenting in small ways in our home kitchen but looks forward to having a facility with a commercial kitchen, fermenting caves, brine room and smokehouse where he can do this stuff for real. After we get the meat cutting up and running sausage follows very quickly. Then next we hope to setup a small smoker and small commercial kitchen. Later we'll expand those once we have the slaughter on-farm too. Baby steps.