Author Topic: Charcuterie  (Read 38443 times)

Offline Angry Perch

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Re: Charcuterie
« Reply #195 on: April 25, 2019, 08:01:45 AM »

Offline Macs B

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Re: Charcuterie
« Reply #196 on: April 25, 2019, 08:39:10 AM »
Following, not sure how I missed this thread.  Excellent work guys.  I cure my own country hams and pork belly commercially and we are getting into Iberian styled Jambon.  I've played with the salamis and pros etc but you guys are really getting it down. 
I delete my posts after two days.

I've never claimed to be a house painter or a mechanic so it always amazes me how many people want to claim to be a lawyer.

Offline merkaba93

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Re: Charcuterie
« Reply #197 on: April 28, 2019, 12:33:16 PM »
Be Better than Cream of Mushroom Soup


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