ISO:Franco

Air dried cured meat and salami recipes

ISO:Franco

Postby deb » Tue Aug 16, 2005 5:15 pm

Hi Franco.
I don't know if you realise it but on the thread you started about the Parma Ham Cure there were a couple of questions which you haven't answered. As one of those who asked a question I was hoping you could have a look and give answers. Much appreciate it if you could.

Thanks.
Skinny Cooks Can't Be Trusted
deb
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