Record-Eagle/Keith King
Bob Rodriguez, chef instructor at Northwestern Michigan College's Great Lakes Culinary Institute, stands Tuesday, October 16, 2012 near a variety of pork meat which includes spicy salami, landjager (a.k.a. German sausage), spalla and pancetta that hang in a refrigerator which has a thermostat to keep the temperature consistent and fresh-air circulation.

Bob RodriguezmeatGreat Lakes Culinary InstituteNorthwestern Michigan Collegeporkpig18rodriguez0120121016kk07