Loved this post and it made me long for the German and Austrian meat goodness, even though I just returned. I agree with your nitpick about curing vs. drying vs. aging. I do have one of my own. On your link for the duck charcuterie course, I politely point out that ducks have bills, not beaks. Wish I could partake of your course! But I look forward to reading about it.
Loved this post and it made me long for the German and Austrian meat goodness, even though I just returned. I agree with your nitpick about curing vs. drying vs. aging. I do have one of my own. On your link for the duck charcuterie course, I politely point out that ducks have bills, not beaks. Wish I could partake of your course! But I look forward to reading about it.
Hey Gayle! Thanks so much for the note (and the correction!). Bills are flat and peaks are for pecking?