My Charcuterie/Salumeria journey is detailed here. The making of Prosciutto,Gauncaile,Pancetta,fresh and cured sausages, and a variety of Italian cured meats! Lonzino,Pastrami, Bresaola and many more! Also incuding our slow food journey, buying and eating locally grown fresh food whenever possible..
Tuesday, May 3, 2011
Food Saver
Finding completed Lonzino and Beasola begin to mold in fridge in 2 or 3 weeks. Bought Food Saver to hopefully take care of this!
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