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Gastronomica (2007) 7 (4): 53–57.
Published: 01 November 2007
... neighborhood regulars alike. Buzzio works in small batches, crafting his product out of heritage pork, and curing it in his low-tech drying room, the same way it has been done for centuries. But in the summer of 2002, disaster struck in the form of new USDA regulations for dry aged, ready-to-eat products. The...