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Charcuterie for Dummies

“That’s a fat ass,” observes sous chef Nick Stefanelli. “That’s what you want," says executive chef Stefano Frigerio, "since the fat melts inside the meat as it’s curing.” So, basically you want a fat ass—for charcuterie. Learn this and other standards on salting, fermenting, aging, grinding, and curing piggy meat in the current issue of Washington City Paper.

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