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Video Interlude

2012_4_salami.jpgWant to know what goes into Pine Street Market's salami, now devoured across restaurants in Atlanta? CNN has a video documenting the entire process from stuffing the skins to putting the salamis in a rainforest-like fermenting room to transferring it to their "cave" where the meat sits from 20 - 60 days and loses about 30 percent of its water weight. Fun stuff. [CL]

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