Sorry for the long delay. As I mentioned in my 1st post, life keeps me very busy. I hope to have something up tomorrow or Monday. My friend and I just finished making sanguinaccio, blood sausage/boudin noir. I know this isn't cured, but it also isn't a normal sausage you'd see everywhere, so I thought I'd post about it.
Stay tuned.
Saturday, July 14, 2007
Next post coming shortly
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