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Call UsCombine skills from the Sausage Making and Charcuterie at Home classes to prepare traditional Italian dry-cured pork. Try your hand at two classics: guanciale and a slender, fermented salami called peperone. Materials: $20
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Combine skills from the Sausage Making and Charcuterie at Home classes to prepare traditional Italian dry-cured pork. Try your hand at two classics: guanciale and a slender, fermented salami called peperone. Materials: $20