Avec 51 jours de maturation en cave et au réfrigérateur.
5:20
Basturma from pork loin! You will forget about store-bought bacon forever!
5:02
Homemade Dry Sausage/Saucisson: NO CASINGS! Quick Recipe to Make / Appetizer Idea
7:26
Forgotten method of preservation. Tradition cannot be lost. OLD SCHOOL meat preservation method
11:36
pancetta arrotolata
3:11
Jambons Cuits
9:46
CAPOCOLLO capicola coppa homemade charcuterie. curing meat. how to make capicola.
17:14
Сыровяленая колбаса в ОБЫЧНОМ ХОЛОДИЛЬНИКЕ
10:16