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Tag Archives: curing

More pig!

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. I swear. 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,
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