Pork chops, pork butt, pork buns, pork shoulder, belly, bacon, ribs, sausage – I could go on forever with all that one can do with a pig. It seems these days you can’t even truly call yourself a foodie unless you have a mildly unhealthy obsession with the animal. So with our reputation as two foodie friends at stake – we dedicate this week to the other white meat.
The Latest From the 2 Kitchens
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