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Dry aging pork!
"We cut two of the hogs about a week later and the pork was very very good but a third hog hung for well over three weeks. This pork was outstanding.The flavor was like no other pork I've had."
https://butcherinfoblog.blogspot.com/2014/05/dry-aged-pork.html …
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What wiki do you use? hosted locally?
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Some larger outdoor farmers markets will bring livestock.
End of conversation
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