I haven’t posted to this blog in a while, but there’s a nice article that just came out sharing a lot of the background and explaining some of the inspiration behind Link Lab Artisan Meats. Hope you enjoy.
This entry was posted on Wednesday, February 1st, 2012 at 4:25 pm and is filed under Charcuterie. You can follow any responses to this entry through the RSS 2.0 feed.
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