A Stir The Pots Post


by | Dec 1, 2021 | Charcuterie, Food

Last January I made a zampone. Well, almost ten full months later I took it out to enjoy with a pot of homemade lentil soup. What surprised me was the gelatin. It was perfectly clear. When I cut the cotechino, the mosaic speckled fat and meat. It was perfectly seasoned, a charcutier's dream come true. Divine!

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