Friday, March 14, 2008

What a difference (almost) a week makes

Six days ago Christian the Apprentice and I built our biggest salami to date: three, 15 pound pork sausages seasoned with fennel and garlic and stuffed into stitched Genoa salami style beef casings.

On day one, they looked more like the pupae of the next horrendous thing to challenge Godzilla than anything that you or I might want to eat. But today -when I took these photos- they were beginning to look more like something your mom or dad would slice and put into your lunch for school.

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