Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage.
I also make homemade Italian cheeses!
January 19, 2015
In to the pig locker for 3-4 months!
This is the tough part, the loooong wait for the sopressata to cure!
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