satiateshaz NEW SAUSAGE @lpsqualitymeats Botifarra de perol, from Catalonia Spain is made from coarsely ground pork and offal, and seasoned simply with salt, black pepper and warm spices. 1w

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satiateshaz AGNOLOTTI IN BRODO 3w

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satiateshaz SMOKED MORTADELLA -Bologna. Mortadella has a seamless frankfurter-like texture, spiced liberally with cracked black peppercorns, a scattering of pistachio nuts, and pearly white fat. New to the menu. 3mon

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satiateshaz Fromage de tête 4mon

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satiateshaz NEW SAUSAGE-SMOKED COTECHINO @lpsqualitymeats 4mon

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satiateshaz PORCHETTA @lpsqualitymeats 4mon

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satiateshaz FLOUR - SALT - WATER 5mon

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satiateshaz Byron Bay Berkshire pork || Coppa 30/8 || sans nitrate 7mon

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satiateshaz D U C K H E A R T || P O R C I N I @lpsqualitymeats 7mon

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satiateshaz Curried saffron brûlée @continentaldeli thank you Gentlemen. 8mon

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satiateshaz Amazing knowledge shared about everything carnivorous today by the exceptionally gifted @lpsqualitymeats and @moyzlorenz. MC'd by the equally exceptional @libbytravers. 8mon

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satiateshaz Four months on skins, organic (with some biodynamic preparations) from three hectares in Arbois, with the savagnin coming from a small plot up the winding road in Pupillon. 8mon

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satiateshaz Cuttlefish and pigs trotters coentrada. 8mon

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satiateshaz Sunday lunch, cheers @andyainsy so good. 8mon

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satiateshaz Chicken liver terrine. 8mon

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satiateshaz Cured Mangalitsa Loin. 8mon

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satiateshaz Ravioli from the vegetable garden, consommé. Truly memorable. 8mon

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satiateshaz Coq au vin jaune || Houillon-Overnoy 9mon

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