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By  Seren  On

A Cure Room


Today, March 3, 2013, marks the day when our first prosciutto was moved into the finished Cure Room. Can you tell that Steve is a happy man? Superhero Steve-o completed the cure room in the basement of New Leaf Farm. Meats can now safely be cured and aged, in a temperature and humidity controlled location.

We’ve got pepperoni and summer sausage, spalla and guanciale, a smoked ham for 2013 Christmas dinner, Prosciutto, speck and loin.


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