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February 24, 2010 | Frank Bonanno
My prosciutto looks suspiciously fluorescent–Peshek suspects rule-breaking and pink salt, but it’s just the paprika making itself known.
We’re all about to take our ham-off products home for the final months of aging. Dirk built a super secret curing room, and not only am I going to put my pig leg in there, but now I get to focus on more exotic cures and see how they turn out.
I’ve got this wild boar’s head hanging in the walk-in. What should I do with it . . ?