Making my first attempt at a Breseola.
It has been lingering in its salty juices for two weeks now, looking forward to watching the mould grow then gorging myself.
Any other curers out there? Hints, tips or tricks all greatly received and meat to be shared.
Posted 9 years ago
Viewing 1 post (of 1 total)
The topic ‘Meat matters’ is closed to new replies.