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Asturias, the Awesome Land of the 300 Cheeses

Susan Sherril Axelrod, editor-in-chief of Culture: the word on cheese magazine and Culture Media, explores the largest cheesemaking region in Europe.

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Salchichón de Vic PGI

Sausage prepared with select meat from white pigs, fat, salt and black pepper, following the traditional production process in the Catalonian area of Plana de Vic, with a minimum curing time of 45 days.


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