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On The Cutting Board: Salted And Cured Meats

The bacon revival has been obvious. But other salted and cured meats have also found their ways back onto charcuterie boards and dinner tables. Things like prosciutto, pancetta, sausages and salumi.
Salted and cured meats have a long history and interesting culture surrounding them.

That led author Jeff Roberts to write about them in his new book, Salted & Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats. He shares what he learned in researching the book.

Also in the program, a caution about hiking in spring. Kristin McLane of the Green Mountain Club tells us a few ways for hikers to protect the trails during mud season. 

Plus, we get serenaded by a choir of spring peepers.

Broadcast live on Tuesday, April 18, 2017 at noon; rebroadcast at 7 p.m.

Ric was a producer for Vermont Edition and host of the VPR Cafe.
Jane Lindholm is the host, executive producer and creator of But Why: A Podcast For Curious Kids. In addition to her work on our international kids show, she produces special projects for Vermont Public. Until March 2021, she was host and editor of the award-winning Vermont Public program Vermont Edition.
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