It’s our fourth year making homemade sausages, salami, lonza & prosciutto, slowly curing the meats over the winter from the rafters of our farmhouse in Italy. Walk into one of the bedrooms on the 2nd floor and you’d think you entered a meat locker. The smell draws you in and you eyes can’t imagine it to be true – row upon row of sausage links dangling from the rafters – a mighty meaty view if you were lying in bed!There’s no place like home…
I am passionate about Le Marche Region in Italy, follow me to discover it.
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