tag:blogger.com,1999:blog-2371951434596867604.post701920033263801357..comments2019-11-16T08:37:49.431-05:00Comments on baguettes and butterscotch: Long live Charcuterie - An Introduction to CharcuterieUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2371951434596867604.post-26873260115417747782011-09-05T14:58:09.905-04:002011-09-05T14:58:09.905-04:00Dear VanillaLemonade.com,
Thank you for taking the...Dear VanillaLemonade.com,<br />Thank you for taking the time to read my post and comment. I really appreciate it!<br />I am a big believer in nose to tail cooking. I personally have been experimenting with pork and all of its bits. Recently, I had been trying to learn how to cure and make my own charcuterie. There is limited information in book form on the subject. The internet is really good but it is still something that, if possible you should learn from someone who already knows what to do.<br />Take care!Sable & Rosenfeldhttps://www.blogger.com/profile/16942407220515424898noreply@blogger.comtag:blogger.com,1999:blog-2371951434596867604.post-78748091625398758512011-09-04T12:56:11.084-04:002011-09-04T12:56:11.084-04:00Love the Artisan Revival happening thru the food w...Love the Artisan Revival happening thru the food world today, charcuterie is an art form for sure!Anonymousnoreply@blogger.com