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Dried

Cured beef (Cecina)

Cecina (Spanish name) or cured smoked beef, has been my favourite one long time ago. First of…

Coppa (Capocollo)

Normally I start with my challenging meat experiments around November, when it’s not so hot in Spain…

Jamón in 3 months

The charcuterie man is always dreaming about creating homemade jamon. In charcuterie art this…

Classic Coppa

It’s an accomplished fact that pork neck is the best piece for creating various specialities. The…

Lord of the Bacon

Do you remember that story of a funny Iberian pig, cut by lots of small and big pieces by a cruel…
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