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The hams of Westphalia, which were dried, salted, and then smoked with unique...
Author:
Mark Kurlansky
Book:
Salt: A World History
Viewed:
27 -
Published at:
4 years ago
The hams of Westphalia, which were dried, salted, and then smoked with unique local woods-a recipe still followed today in Westphalia-were very popular with Romans.
( Mark Kurlansky )
[ Salt: A World History ]
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