Courtesy of Mr. S., a gift from Hokkaido!
Hi Adam, I just wanted to thank you for all the useful info… I am just starting out making charcuterie (Ruhlman & Polcyn book arrived this week, can’t stop reading it) when I stumbled on your blog, and I started stocking up on the essentials as per your recommendations. Actually, given your Nissin and Hanamasa pointers I suspect we might be neighbours. Anyway, if I could pick your brains for a few tips it would be great, be either via email or in front of a pint/coffee. Cheers!
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