Every time a new item is hung to dry in the curing room I get ancy. Do we really have to wait that long for it to finish? What exactly will it taste like? It is a steady rotation of different cuts and kinds of meat, some of which will have finished there time in a week, others may be "hanging" around for a year or more. This photo is a picture of my duck pancetta one of my favorites. Today I've started a celeriac and black pepper cured beef tenderloin.