First post
Hello, my name is Bentley. I have been making fresh sausage and Dry Aging Beef for about 20 years. To me, easy basic stuff that just requires some knowledge.
But I have ventured into Charcutier, scarier then dating if you ask me, and those were some terrifying years!
So I ate some Soppressata a...
Last post
Well, I am not sure what either should taste like as I have never had them. I am surprised and disappointed that for as much chili as I put in it, it is not hotter or even hot. Research tells me the color is right. It does not have a lot of flavor to me. It also is not what I consider a salami...
