Charcuterie Making 15 topics

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Moderators: BagLady, RRP, nepas, ja09
Re: Bresaola and Lomo too dry, too ...
by funbags
1 week 5 days ago

Moderators: BagLady, RRP, nepas, ja09
curing process 1 or 2 weeks
by george0070
2 weeks 1 day ago
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