Shoutout to This Guy for blogging about cured meats for 7 years. We're impressed. Homemade blogs impress us as much as homemade sausage. It takes a lot of time, patience, and yelling Italians to get this done. Maybe not the yelling Italians, unless you grew up in our house.
Let's hope he keeps updating and hasn't dried up like an open bresaola.