SC - ham

[Mordonna22 at aol.com]

In a message dated 9/16/98 10:03:00 AM US Mountain Standard Time,
jstaplet at du.edu writes:

> 
>  I see frequent references to certain types of ham and to feta cheese,
>  an especial passion of mine, as "too salty", and I think they're wonderful
>  as is.

I personally haven't tasted a feta with too much salt.  Salt cured hams,
however are a different matter.  Salt pork of any sort.

Mordonna
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