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Is Peanut-Fed Berkshire Pork The Next Kobe Beef?
By bon appétit Magazine, on Wed Apr 30, 2008 10:11am PDTExcept for the occasional Southern-style country ham my father would lug home after a business trip that took him deep into Dixie, I was always envious of the Europeans and their superior pork products. The Italians had prosciutto. The Germans had Black Forrest Ham. And the Spanish, I would... Read More »
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