it is almost ready I just have to have something to eat
Scusi per l'attesa, ecco il mio piatto.
Main | Well...we are in the middle of SALAMI Season »
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Great site Doc. I'm impressed...Bravo
Regards Mark
Ps. We need about three boxes of books, to keep up with demand.
Ciao Maestro
Posted by: Mark Bonnet | September 07, 2007 at 04:22 PM
its been an interesting four years for me since I discovered this book. I have had the opportunity to see a pig being slaughtered and being made into many things from fram sausages, pancetta, Prosciutto etc etc. and sitting down at around 11am for the sausages and then later on in the afternoon for pork fillets.mmmmmmmmmmmmmmm
Posted by: David | February 23, 2011 at 12:34 PM