_Perhaps one of the greatest motivator for perennial permaculture farming is the quality of the food.  Couldn't pass sharing pictures of this delightful gourmet dish.  Here are the ingredients:

Grass-fed, Hazelnut-apple-chestnut finished pork.
Dry-cured for about a week
Seasoned and hanged to dry in the meat pantry

On the left: Juniper berry, hungarian paprika, red wine, black pepper pancetta.
In the middle: jamon iberico
On the right: Black pepper, brown sugar, vinegar pancetta

lacto fermented red pepper tips and honey-soaked blueberries to cleanse the palate.
Not shown: Shepard's Hard Cyder

Homegrown heaven!