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Just a note to myself so I won't forget the date, today I hang up a ham so it would dry for a week. Want to know how I do that? Check out my blog post: https://jeena.net/air-dried-ham

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Are you sure this is already cured? I am not an expert but for example the iberic chorizo cures during months in dark, cold and dry cellars. Anyways, it looks really good.


Zeh it is, obviously it is not as fancy cured as those which are cured for several months but it definitely isn’t raw ;)

Götz Bürkle Lárus Ren Gudbjörnsson Frank Schmidt Arturo Vergara

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