Farmer's market, Charmion. I have been eating the Uncured but might try the Smoked next time.
How it can taste like both bacon and lamb simultaneously is beyond me. Sooooo goooooood.

Small adventure of the day: decided to pound my flank steak flatter before marinating it. Stuck it in the big ziplock [unsealed] bag I was gonna use for marinating it, and pounded it. It got a little bigger but not a lot thinner, but hey. Took meat back out of bag and put all the dry stuff in (onion and garlic powder, hot paprika, marjoram oregano savory, salt) and picked up the bag to mix those before adding oil and vinegar, and it went EVERYWHERE ... I had split the bottom of the bag pounding, and not noticed.

So got what was left into a new bag, mixed, added some vinegar and a a little more oil, mushed in all into a paste, spread it out around the bag, put the meat in, squished it all around, it is now sitting in the fridge. I will flip and resquish every few hours till dinnertime.

Cleaning up was a riot. Someone is gonna have to move my stove, a bunch went between it and the counter. And my socks smell marvy!