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	<title>Road To… &#187; Charcuterie</title>
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	<link>http://www.4505meats.com/bestbyfarr</link>
	<description>The constant pursuit of flavor country!</description>
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		<title>Foie Gras Torchon</title>
		<link>http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/#comments</comments>
		<pubDate>Wed, 11 May 2011 11:02:53 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[foie gras]]></category>
		<category><![CDATA[simmer]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=563</guid>
		<description><![CDATA[Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008.  This is one of my favorite versions and easily something you can do.  The beauty here is the &#8230; <a href="http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Spiced and Cured Pork Shoulder</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/05/26/spiced-and-cured-pork-shoulder/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/05/26/spiced-and-cured-pork-shoulder/#comments</comments>
		<pubDate>Tue, 26 May 2009 13:57:51 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[shoulder]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1291</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/05/26/spiced-and-cured-pork-shoulder/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Butcher Class</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/#comments</comments>
		<pubDate>Tue, 12 May 2009 20:32:45 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1282</guid>
		<description><![CDATA[Sausage Making 101 Sausage Making 101 at La Cocina, Saturday May 30th and Sunday June 7th The class costs is $70 and includes 5 pounds of different styles of sausages that you hand made and get to take home.  We &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
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		<item>
		<title>Post Pig Butchering Class</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/#comments</comments>
		<pubDate>Thu, 23 Apr 2009 22:15:08 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[face]]></category>
		<category><![CDATA[feet]]></category>
		<category><![CDATA[leg]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[primals]]></category>
		<category><![CDATA[shank]]></category>
		<category><![CDATA[shoulder]]></category>
		<category><![CDATA[smoke]]></category>
		<category><![CDATA[trotter]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1267</guid>
		<description><![CDATA[Next class May 30th and June 7th, RSVP here! Below is a email from one of the students that participated in last weekends Butcher class and it&#8217;s a awesome testimonial.  Thanks to everyone that participated, I had a blast and &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
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		<title>Mmmmm&#8230;   Bacon</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/#comments</comments>
		<pubDate>Mon, 09 Feb 2009 00:47:43 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[belly]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[smoke]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=982</guid>
		<description><![CDATA[ ]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Cured Rolled Face</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/02/02/cured-rolled-face/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/02/02/cured-rolled-face/#comments</comments>
		<pubDate>Mon, 02 Feb 2009 12:05:17 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[face]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[tongue]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=947</guid>
		<description><![CDATA[     ]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/02/02/cured-rolled-face/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>CHEFS Thanks Meatpaper</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/01/24/908/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/01/24/908/#comments</comments>
		<pubDate>Sat, 24 Jan 2009 15:06:04 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Community]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[CHEFS]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[face]]></category>
		<category><![CDATA[hot dogs]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[pig]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=908</guid>
		<description><![CDATA[ On behalf of all of us at the C.H.E.F.S. program I would like to thank Sasha Wizansky of Meatpaper and Mark Pasternak of Devils Gulch for there gracious donation of the pig that we butchered at the issue #6 party.  Since the live butchery &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/01/24/908/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/01/24/908/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Emulsifying, Stuffing, Poaching and Shocking Sausage</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/#comments</comments>
		<pubDate>Mon, 29 Dec 2008 15:46:56 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[casings]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[poach]]></category>
		<category><![CDATA[sausage]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=713</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Rabbit Head and Lengua Terrine</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/11/30/rabbit-head-and-lengua-terrine/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/11/30/rabbit-head-and-lengua-terrine/#comments</comments>
		<pubDate>Mon, 01 Dec 2008 02:25:55 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[braise]]></category>
		<category><![CDATA[gelatin]]></category>
		<category><![CDATA[head]]></category>
		<category><![CDATA[head cheese]]></category>
		<category><![CDATA[rabbit]]></category>
		<category><![CDATA[tongue]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=462</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/11/30/rabbit-head-and-lengua-terrine/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Suckling Pig Porchetta</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/11/suckling-pig-porchetta/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/11/suckling-pig-porchetta/#comments</comments>
		<pubDate>Sat, 11 Oct 2008 11:59:37 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[CVap]]></category>
		<category><![CDATA[fry]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[porchetta]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[suckling]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=193</guid>
		<description><![CDATA[  Here is a method of making your own Suckling Pig Porchetta.  Its real important you get the skin real crunchy!  I chose to deep fry these guys, you can also roast them in a hot oven.   ]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/10/11/suckling-pig-porchetta/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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