I like my bacon thick, my prosciutto thin and everything else…somewhere in between.

The way I learned to butcher was by watching a surgeon. ┬áNot many people can say that. ┬áBut some of my fondest memories as a kid (when I was too young to hunt) was getting an anatomy lesson in the garage by a man who had dedicated his life to fixing human bodies, Dr. Jefferey … More I like my bacon thick, my prosciutto thin and everything else…somewhere in between.