Source: Andrea Weigl, NEWS & OBSERVER, 5/31/16


Glasses of pilsner and India pale ale in hand, students help themselves to platters filled with capicola, pancetta, lomo salami and nine types of bacon (a taste test of brine-cured, dried and injected.) There also are pickled vegetables, fruit, crackers and cheese, including fresh chevre that two students brought from their Eastern North Carolina goat dairy.

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