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cured for 3 weeks and hung in chamber for 10 weeks. Equalized in vacuum seal pack for 2 months
Here is a Pic of my pancetta tesa. I the background is pancetta arrotolata di Calabria, 3x Capicola, 1x bresaola and 1x bresaola di Calabria. All but the tesa get spritzed with red wine every few days.
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Hi /u/putstuibeo if you are posting an image don’t forget to include a description in the comments or your post may be removed.
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cured for 3 weeks and hung in chamber for 10 weeks. Equalized in vacuum seal pack for 2 months
Yummy
https://preview.redd.it/lhassmzxstnd1.jpeg?width=3000&format=pjpg&auto=webp&s=0862d107d9c2383f983e7c05db7c4aa359255808
Here is a Pic of my pancetta tesa. I the background is pancetta arrotolata di Calabria, 3x Capicola, 1x bresaola and 1x bresaola di Calabria. All but the tesa get spritzed with red wine every few days.