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Preserving a tradition

Pickling vegetables and making charcuterie are passions for some local chefs

By Jonathan Levitt
Globe Correspondent / February 13, 2008

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Sel de la Terre's sous chef, Mike Bolen, takes food preservation seriously. It includes salt, smoke, and whole animals. His menu changes with the seasons. This month Bolen is offering duck prosciutto (the cured meat is usually made with pork); a confit-style pate with the shoulder of the pig, studded with bright green pistachios; and goat rillettes (another riff on ... (Full article: 917 words)

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