The curing room at Marin Sun Farms’s butcher shop is cool and precisely 60 percent humid. Pancetta, hanging on one side, is preserved about two and a half months, while soppressata links, hanging on the other side, require roughly a month. Dangling nearby are the less commonly known lonza, bresola and fennel-flavored finocchiona.
Determining by touch which ones were finished, the shop’s general manager and head butcher, Paul Bondick, squeezed a log of meat last…