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Charcuterie

The art of Salting, Smoking & Curing.

Members: 5
Latest Activity: Dec 26, 2013

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Comment by christopher cobleigh on December 26, 2013 at 9:04pm

Just got to pick up CHarcuterie: The Craft of Salting, Smoking, and Curing!

I am excited to start reading and trying my hand at this! 

Comment by Dom on April 18, 2013 at 8:27am

I am rather a 'consumer' of charcuterie.

I particularly prefer cured ham (jambon cru, prosciutto crudo): Bayonne, Serrano, Schwarzwaelder,Parma etc.

Comment by Matt Hansen on October 15, 2012 at 10:41am

I am new to the curing process and have made duck breast prosciutto and several types of bacon. fascinated by the power of salt.

 

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