I'm getting a hog from a local grower in April. This farmer raises hogs old school (not confinement) and special feed. I've had his hogs before and they are much richer than store bought pork. My question is I have never cured a ham. I'm think I can make the normal wet cured ham. But I'm thinking about trying an old school "Country Ham". I would like some advice from anyone that does Country Ham. Thanks in advance.