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Chris Hennes

Charcuterie: Dry-Cured Salami / Salumi

77 posts in this topic

Another lonza from Salumi, this time using a whole loin from a locally-raised whey-fed hog:

 

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The flavor on this one is amazing. 

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Chris Hennes
Director of Operations
chennes@egullet.org

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Wow, Chris.  That looks amazing.  


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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