Hector Kent
Hector Kent has taught kayaking, rock climbing, and then math and biology to high school students. He first began experimenting with dry-cured meats after butchering a pig in Mosier, Oregon several years ago, and has been obsessing about the details and nuances ever since. After using a modified refrigerator for a climate controlled curing space, he upgraded to a custom build room in the basement with fully automated ventilation, temperature, and humidity controls then filled it with delicious dry-cured pork. He lives with his family in Woodstock, Vermont.
