Apologies for posting this a little late. I spent the weekend with my sister and her family in the country working with pork to make salami and prosciutto. It was a big weekend and I think they’ll turn out okay but it’ll be 6 weeks before the salami is ready and a year before the prosciutto is fully cured.
If you want to refresh your memory about what’s happened you can simply follow this link.
“We go in,” Kassandra repeated absently. “Of course we go in. I mean, that’s why we’re here isn’t it? Just because the door’s open doesn’t mean the samples are contaminated. Nothing has changed. We go in, collect the samples, and leave. Right?”
Ryan just looked at her.
She nudged him. “Right?”