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	<title>Road To… &#187; lard</title>
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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>
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		<category><![CDATA[face]]></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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		<title>Rendering Back Fat</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/11/12/rendering-back-fat/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/11/12/rendering-back-fat/#comments</comments>
		<pubDate>Thu, 13 Nov 2008 05:40:58 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[render]]></category>

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		<description><![CDATA[Lard is something you always need on hand, especially if you are breaking down whole animals and you need to use all the fat.  Here is step by step of rendering back fat.  You can also render back fat by grinding and &#8230; <a href="http://www.4505meats.com/bestbyfarr/2008/11/12/rendering-back-fat/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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