<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Road To… &#187; CVap</title>
	<atom:link href="http://www.4505meats.com/bestbyfarr/tag/cvap/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.4505meats.com/bestbyfarr</link>
	<description>The constant pursuit of flavor country!</description>
	<lastBuildDate>Wed, 01 Feb 2012 02:57:45 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.1</generator>
		<item>
		<title>Baby Lamb</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/#comments</comments>
		<pubDate>Mon, 20 Jul 2009 18:32:45 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[CVap]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1599</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/feed/</wfw:commentRss>
		<slash:comments>12</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>
		</item>
		<item>
		<title>Step by Step Blood Sausage en Croute</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/#comments</comments>
		<pubDate>Tue, 30 Sep 2008 09:33:41 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[blood]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[CVap]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[sausage]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=120</guid>
		<description><![CDATA[Soak bread in cream mix, when real soft blend with hand blender until smooth.  Blanch fat back in boiling water until soft all the way through (for about 25 min.), set aside.  Sweat the onions in butter until soft, but &#8230; <a href="http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

