One of the most frustrating things about sending people pigs is that because ours are optimal for turning into cured products, we need to be patient before we'll get real feedback. The products simply aren't ready, so nobody can eat them and say "yum". And the really fine products take longer to cure and ripen - so you have to wait longer if you are selling pigs like ours to demanding customers.
Another funny thing is that you send someone a giant pig (the photo just shows a half) - and the poor chef has to do something with it. What a daunting obligation. So you've got a guy who is stuck with a lot of work ahead of him, and you (the guy who sold it to him) are calling up, asking, "well, how is it?"
So far, the answer is something like, "I don't know yet" or "I haven't finished processing it."
So it was very nice to read this from The French Laundry's Devin Knell (Executive Sous Chef),
"I tasted some of the saucisson sec today when recuring the hams and speck, It really was excellent, it just needs a couple more weeks of age."