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Is it so wrong that the day after I pick up Salumi, I'm actively considering clearing out space in the oubliette for another curing bag?
...After all, if I'm going to hang a 30-lb pork leg for a year to cure my own proscuitto, I obviously need more space.
...After all, if I'm going to hang a 30-lb pork leg for a year to cure my own proscuitto, I obviously need more space.
