It happens to the best of us. We go to the charcuterie section of the grocery store to build a platter for a party and head down the rabbit hole of delicious cured meats. Thin, melting leaves of prosciutto, cured salamis of all styles, spicy soppressata and coppa, a slab of mortadella. And at the end of the party?…
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Author: Stacey Ballis on The Takeout, shared by Virginia K. Smith to Lifehacker