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Go to www.salumicuredmeats.com for Armandino Batali's superb products. Read all about him in today's New York Times and all over the Pacific Northwest board.

Judy Amster

Cookbook Specialist and Consultant

amsterjudy@gmail.com

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I already tried him, he doesn't do it. Plus because of the article he is totally swamped.

"Godspeed all the bakers at dawn... may they all cut their thumbs and bleed into their buns til they melt away..."

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I bought a few cotechini from Corti Brothers in Sacremento a while back. Imported form Italy and wrapped in foil to be boiled in the foil for 20 minutes. They don't, as I recall, have a website but I'm sure they can be phoned.

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