Why is salami so expensive

And I think people are looking for a challenge, and charcuterie specially makes it at home can be incredibly rewarding and fun. I think people get detached sometimes at the current speed of life. I try and remember you are actually ingesting and putting these things inside your body in the reference to thoughtless meaningless fast food. In a previous life, I was an account manager and sometimes when on-site I would go to large food factories, like canneries.

It was literally quite shocking to see the cannery side of things and the aspects of food production from the inside. The video above is a good indication of getting a comparison between cheap or expensive dry-cured or charcuterie meats.

Here also is a link to some beginner ideas if you wanted to get into making her own charcuterie as well. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine. There's the meat, from salami to prosciutto to summer sausage.

Then there's the cheese , from provolone to Swiss to aged gouda. And then there's the extras, from grapes to cornichons to crackers. How grocery stores are handling rising food prices. Food waste apps are battling to sell your leftovers. Plant-based shrimp? Barbecue restaurants feel the pain of soaring meat prices. McDonald's reveals answer to decades-long mystery. These robots are filling open jobs at restaurants. Cameron Diaz explains why she started a 'clean' wine company.

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My 10 year old son adores salami and most salumi , so we were in whole foods in Santa Monica yesterday Yes, it was Framani and other "artisinal" producers, but there is just no way I'm paying more, or the same, for salami than parma proscuitto. O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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