Our salame's been hanging for a little over two weeks and has lost about 20% of weight. That’s pretty much on schedule to loose 30% in three weeks. It's now covered in white mold.
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Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
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porcini salame
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