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Running it under hot water for a few seconds an then start at one end with a small cut and pull the rest off. works for me every time


My nonno (grandfather) came from Italy over 55 years ago. He has been making prosciutto, capicollo, pancetta, soppressata, salami as long as he could remember. It was passed down from his father and so on. I continued on with this family tradition, we have never used curing salts or cultures in any of our meats. We're all still alive. Table salt only!

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