Meat

Good, traditionally cured meats are surprisingly hard to find in America. Salami is often made quickly, with too much garlic and no natural casing. It tastes harsh and sour. Bacon is often water-injected and "smoked" with liquid smoke.

"A flitch of bacon hanging in the kitchen will do more for domestic harmony than a thousand Methodist tracts and sermons." — William Cobbett


Zingerman's Big Box of Meat
$200
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