A literatura europeia falava de ambientes secos e controlados, mas Breno, da Porco Alado (@charcutariaporcoalado), teve de aprender a lidar com a umidade que a Mata Atlântica trazia à sua charcutaria, feita predominantemente de porcos nativos, no Rio de Janeiro.

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.