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Perfect curing Lonzino - Capicollo and Bresaola |
September 20, 2021 |
| Reviewer:
Anonymous Person
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I used these sheets for curing Lonzino, Capicollo and Bresaola. Not only was the process easy, the curing process was shorter then normal. I wrapped the meat with the collagen sheet, covered it with the netting and hung it.
The results were excellent. My Lonzino tasted just as well if not better then prosciutto.
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