Necessity is the mother of invention, and so the tradition of salting, smoking and air drying was born.
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Mortadella, merguez and more.
We're going to start today with the easiest part of charcuterie: eating it.
Prosciutto di parma and jamón ibérico might hog all the porkcentric attention, but what some chefs are really excited about these days is a bit more...
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