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	<title>Road To… &#187; face</title>
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		<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>

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		<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>
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		<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>

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		<description><![CDATA[     ]]></description>
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		<slash:comments>18</slash:comments>
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		<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>
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		<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>

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		<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>
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