Pastured pork source

How about pork caul (or "pork lace") as they call it in Italy. Can anybody recommend a butcher shop in Louisville?

I haven't used any additives in my salami and I am still around.
I did learn that if you freeze the pork for 2 weeks, it kills trichinosis.
I usually freeze 3 weeks then grind the meat coarsely while it is still partially frozen(less shredding and easier to grind).You can't take too long to dry it though or it may get a little moldy - you can wash it off if it is superficial. I have used a dehydrator - it is fast and easy.
I expect the salt helps prevent a lot of nastiness as well.
This is the way my grandfather made it.
Joe