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JBA88 on
In no particular order: Guanciale, calabrese soppressata, tuscan salami, saucisson, ‘nduja, cecina, ‘speck’, fiocco.
Split between a friend and myself.
TheRemedyKitchen on
I’m a bit north of you on Vancouver Island. I’ve got a cellar in my basement that hit the right conditions a month or so ago. I was super excited to start using it! Got lonzino curing now, ready to hang in a week or so
fortunebubble on
erotic.
EfficientEquipment54 on
Works in Portland area too, been doing this for years. Just pulled a 2yr old smoked pork leg for thanksgiving
6 Comments
Hi /u/JBA88 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
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In no particular order: Guanciale, calabrese soppressata, tuscan salami, saucisson, ‘nduja, cecina, ‘speck’, fiocco.
Split between a friend and myself.
I’m a bit north of you on Vancouver Island. I’ve got a cellar in my basement that hit the right conditions a month or so ago. I was super excited to start using it! Got lonzino curing now, ready to hang in a week or so
erotic.
Works in Portland area too, been doing this for years. Just pulled a 2yr old smoked pork leg for thanksgiving
Karl Hungus approves