adlapointe

I like that vision. I just listened to a podcast about charcuterie two days ago about doing charcuterie the traditional way, using a wooden block, bare hands, and only salt water to clean the surfaces. The idea was to make sure not to kill all the bacteria but instead to encourage the good ones. This way of doing things was described by a butcher (link to his blog) who gets hams hung up to age in his kitchen, so that would not be ideal conditions by most people's standard.