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7 November 2019 - The Spoils of our Charcuterie WeekendOur fifth year of Charcuterie turned out our best product, the years of experience is paying off! We made a wonderful nduja, Tuscan salami, plain salami, pancetta three different chorizo, copocollo, sobrasada and fresh pork, fennel and orange sausages. It took the ten of us two full d ... Details |