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The Sophisticated Pig

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The Creation portion of the blog will be dedicated to home made Charcuterie and Salumi. This passion started about 5 years ago with the attempt to make my own bacon. From there fresh sausage to smoked sausage to dried sausage. Still on the plate to explore are whole muscle curing and fermented dried sausage.
47 Views, Last viewed on Tuesday, February 19th, 2019 at 4:21am
Submitted by Rous Brunstein
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