Baltimore businessman processed hams, led by 25% of NaCl (1,4)

It’s been a while since I watched broadcast TV that featured ads from local meatpackers, so I missed the passing (I don’t follow the AP style book) of Nathan Mash in 1998. Something I read or heard reminded me of his customary spiel, which was two parts talking about ham curing and one part cryptic crossword puzzle setting, so I looked up his obit.

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