Comments on: Salame di Brianza

By: Gabi

Gabi — Tue, 27 Dec 2011 16:36:19 +0000

Hi Stelian and thanks for the comments! I bought it from Butcher & Packer here. You can find many other meat curing stuff from there. Multumesc de comment!!

By: stelian

stelian — Sat, 24 Dec 2011 12:23:47 +0000

Salut Gabi ! Arata superb…..la gust nu vreau sa ma gandesc ca i-mi lasa gura apa… si mie i-mi place sa ma “ung ” pe degete…Felicitari ! Am o singura intrebare cu privire la MOLD 600 ,de unde as putea sa cumpar si eu produsul ? Am chiar acum “pe rol” un amestec vita-porc……Multumesc.

By: Wayne Wood

Wayne Wood — Fri, 19 Aug 2011 10:09:19 +0000

Great site, What are the measurements of the hers and spices used?

By: Valerie (Love through the stomach...)

Valerie (Love through the stomach...) — Mon, 30 May 2011 19:42:30 +0000

Looks wonderful! I’m just wondering, how did you create a fermentation and curing chamber? Is that hard? I’d love to get into sausage making, but I have no idea where I should cure them.

By: Gabi

Gabi — Mon, 11 Oct 2010 17:11:02 +0000

Thank you!!! Glad to see you around! Will need to pick up one of these days from where we’ve left it…

By: Dotfret

Dotfret — Wed, 06 Oct 2010 01:58:18 +0000

Here is a bucketful of Kudos for you – you always learn to know how to make things!

By: Gabi

Gabi — Mon, 19 Jul 2010 15:54:22 +0000

Alison – Multumesc. Insa daca devine business, hobbi-ul isi va pierde farmecul. Devine stres.

By: alison

alison — Sat, 10 Jul 2010 14:06:33 +0000

felicitari,ti-a iesit un salam de zile mari!iar post-ul e fantastic,nu deschizi o fabricuta?

By: Gabi

Gabi — Thu, 17 Jun 2010 18:25:50 +0000

Jason – thanks a TON! It all began with your wonderful blog!!!

By: Gabi

Gabi — Thu, 17 Jun 2010 18:09:01 +0000

It sure did. Honestly – for a first, it was a dang awesome tasting salami.