Jun 22, 2018
Brandon and Lauren discuss their approach to traditional, small scale salami production, and how to make a unique salami, not just a pleasant one. They talk about how environment and climate affect (in fact dictate) successful meat fermentation, using both science (which includes-not ignores-your senses) and an artful, aesthetically motivated approach.
Brandon reveals the literature that has helped him shape his understanding. They also end with a short discussion on what it would take (theoretically) to produce this salami for sale in America. Policy may be a burden, thought it may not be impossible.
Topics Discussed
Introduction and Announcements:
Content:
Links for Episode 12
-The Tacoma Birthing Inn: https://thebirthinginn.com