15:51

Traditional Italian Salami - No Nitrites or Starter Cultures | Celebrate Sausage S03E01

25:28

Drying Sausage - old fashioned way and many important tips

12:15

How Capocollo (Gabagool) Is Made In Italy | Regional Eats | Food Insider

14:30

How To Cure Coppa Without Artificial Preservatives: Traditional Capicola

28:20

Building a Curing Chamber (video without music)

6:35

What To Do About Moldy Charcuterie | Gourmet Woodsman

23:54

Genoa Salami | Celebrate Sausage S04E06

10:32

Dry Curing Meats in a Wine Fridge: Before, During, After // Matt the Butcher