Linda speaks to Gabriel Ross, chef and charcoutier at Dickson’s Farmstand Meats in Chelsea Market, NYC. Get the skinny on bacon and the history of cured and smoked meats here and abroad!
don't worry if you don't have an account with us, we'll create one
[{"meta":{"author":"A Taste of the Past","authorlink":""},"src":"https:\/\/locator.simplecastcdn.com\/4b40af7b-d2a7-4763-b0a8-1b9312e24d2d\/ac0e7acc-660f-45e6-a9ce-00e43593a3a1.mp3?aid=rss_feed&feed=D9RDEA3I","thumb":{"src":"https:\/\/lystnimg.b-cdn.net\/podcastsnw-202207\/ba91da-c818-dc89-53f221_800.jpg"},"title":"Episode 23: Gabriel Ross","link":"javascript:;","id":"item-26726527"}]
