New state law could clarify rules on charcuterie | Covert Kitchens | Indy Week

New state law could clarify rules on charcuterie 

"Hold the knife like you're about to stab somebody." James Naquin calmly wraps his fingers over a knife handle, gliding the blade beneath the shoulder blade of a hunk of pork. His cuts are concentrated yet look effortless, especially for someone who…

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