{"time":1772051099264,"blocks":[{"type":"paragraph","data":{"text":"European literature spoke of dry, controlled environments, but Breno, from Porco Alado (@charcutariaporcoalado), had to learn to deal with the humidity that the Atlantic Forest brought to his charcuterie, made predominantly from native pigs in Rio de Janeiro.  

His curing cellar is a summary of many years of studying the surroundings: the richness of the forest, its fruits, and yeasts. Pancettas, bacon, lonza, copa, loin, pastrami, duck prosciutto, and others acquire a lighter, sweeter, buttery, and citrusy texture there, with an earthy touch of mushrooms. An example of national excellence, unparalleled in the world.  "}}],"version":"2.18.0"}