Construction at the new place is coming along. I still cant tell whether were on schedule to open for Oct. 2, but im sure things will come together closer to the date. i wouldn't mind a couple extra weeks to be honest:) i didn't even know about this space at first. It was tucked away through a trap door and a little walkway covered in spiderwebs. As soon as i saw it, i saw the potential for curing meats in an ideal environment, finally. It smells a little dusty and funky right now, but as soon as a plumbing problem is fixed next week i'll have my work cut out for me cleaning and patching the brick and getting it sterile for hanging meats.
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