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Salame-Racoon-17 on
Eq Cured Back Bacon. left for 5 weeks in a vack pack and then dusted with Nutmeg, Mace and Coriander blend.
Been Hanging for 2 weeks up to now to age.
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Hi /u/Salame-Racoon-17 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Eq Cured Back Bacon. left for 5 weeks in a vack pack and then dusted with Nutmeg, Mace and Coriander blend.
Been Hanging for 2 weeks up to now to age.