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Anyone tried it yet?

Mostly interested in the cacciatore & felino salamis and the porcini sausage.

Explanatory note: I gag on most store-bought pork, including pork chops and sliced pepperoni and even prosciutto that's been exposed to air, because something happens to the lard on exposure to air that makes everything taste like week-old tripe. There is one Italian shop near me, one in Philly and two in NJ that I can eat just about anything they make. If there is now a master meat curing shop in ski country, it will make me quite happy

PS I am still on a quest for Tyrolean-style speck