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Nizzlefuzz on
Taken last week at a prosciutto di parma factory in Italy that processes 1000 hams each day. This is their aging room where they hang for a year or more before being graded and sent to market.
GruntCandy86 on
Oh shid oh fugg I am erect.
chalk_in_boots on
Have you ever heard of the Great Canadian Maple Syrup Heist? Basically a couple of guys over the course of years stole about $20 million worth of maple syrup from the storage facility in Quebec…..
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Hi /u/Nizzlefuzz 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.*
Taken last week at a prosciutto di parma factory in Italy that processes 1000 hams each day. This is their aging room where they hang for a year or more before being graded and sent to market.
Oh shid oh fugg I am erect.
Have you ever heard of the Great Canadian Maple Syrup Heist? Basically a couple of guys over the course of years stole about $20 million worth of maple syrup from the storage facility in Quebec…..
I have an idea regarding this ham.