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I'm looking for meat dry-aging supplies

  • 18-11-2020 9:37pm
    Registered Users Posts: 5,090 ✭✭✭ TomOnBoard

    I've run out of casings, fermentation culture and curing salt etc for making salami/saucissons secs.

    Anyone know of a local source in the Midlands (near Athlone)?