Salame di Sant’Olcese

I make a lot of fresh sausage on a regular basis, but rarely do I make a dry cured fermented sausage. That’s primarily because I do¬† not have a proper curing chamber that maintains a steady temperature and a high humidity level. Most amateur cooks who dabble with fermented sausages use an old fridge equippedContinue reading “Salame di Sant’Olcese”