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No problem
 
Schlüggell Views: 1,773
Published: 16 years ago
 
This is a reply to # 722,654

No problem


Its not cured. And its a cold smoke. We are talking true salami, not Oberto here. So it never reaches the high temperature to kill anything. Otherwise the milk & cream thats used would not ferment to give that decided tang to the sausage.
 
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