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How to Make Fresh Sausage

$35.00
How to Make Confit, Rillettes, and Terrines

$35.00
Whole Hog Butchery

$150.00
2 Classes

Master Vegetables and Hot Sauce Bundle

$93.00
How Fermentation and Curing Works

$150.00
Dry Curing Meats

$150.00

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