If you know me at all, you know how much I love cured meats.

I also love the L.A. Times. Just a few weeks ago they brought me that lovely article on dips, and today, I got this gem on, yes, cured meats.

A few highlights:

"A salame with a big diameter will be moister than one that is smaller"

"...it is incredibly exciting to have this thing happening under your hands, though not quite under your control."

"There are all of these wonderful aromas you get from meat that's been aged properly. It appeals to the animal in people."

Talking about meat is inherently funny/dirty.