Whoops! Looks like we lost track of responding. So many channels of communication… so little time! If you need a quick response, don’t hesitate to email us at email@example.com, okay?
The bark on charcuterie can be softened by vacuum sealing for a few days after reaching target weight, to allow the moisture to equalize throughout the finished product. You definitely don’t want to waste that lovely charcuterie edge.
Also, critical: meat slicer. Hand cut charcuterie is often too chewy and too salty.
Hope this helps.