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    Charcuterie

    Genoa and kulen all sliced up and ready for a friend’s wedding this weekend

    I made the Genoa late last year and the kulen this year. They're my first attempts at making a dry cured product and I'm super happy with the results! I feel like I should have let the kulen dry more, but I needed to pull one of them for this weekend. These will be added to a massive charcuterie board with over 25 meats and cheeses.

    by TheRemedyKitchen

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