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	<title>Road To… &#187; pig</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>Cochon 555 San Francisco</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/06/08/cochon-555-san-francisco/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/06/08/cochon-555-san-francisco/#comments</comments>
		<pubDate>Mon, 08 Jun 2009 18:19:29 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Community]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[Cochon 555]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1445</guid>
		<description><![CDATA[Taste Network&#8217;s ten-city U.S. Tour is coming to a close. Over the last nine months, Cochon 555 has paired 50 chefs with 50 heritage pigs in a friendly competition across the nation. These chefs have answered the bat-pig signal and &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/06/08/cochon-555-san-francisco/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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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>

		<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>
		<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>
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		<slash:comments>0</slash:comments>
		</item>
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		<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>Butchering Half A Pig 101</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/24/butchering-half-a-pig/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/24/butchering-half-a-pig/#comments</comments>
		<pubDate>Sat, 25 Oct 2008 06:42:18 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=275</guid>
		<description><![CDATA[  Here is a quick overview of how I like to butcher a pig.  Later I will go threw a more detailed step by step demo and finishing cuts for portions.]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/10/24/butchering-half-a-pig/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Be there or be square!</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/22/252/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/22/252/#comments</comments>
		<pubDate>Wed, 22 Oct 2008 11:51:29 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Cochon 555]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=252</guid>
		<description><![CDATA[Amuse Cochon Napa                       “Five Chefs, Five Pigs, Five Winemakers” November 2nd, 2008 WHAT: A group of top Bay Area chefs will each prepare a heritage breed hog from head to toe for this competition. Guests and professional judges will &#8230; <a href="http://www.4505meats.com/bestbyfarr/2008/10/22/252/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/10/22/252/feed/</wfw:commentRss>
		<slash:comments>0</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>Start with the primal cuts</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/09/starting-with-the-primals/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/09/starting-with-the-primals/#comments</comments>
		<pubDate>Thu, 09 Oct 2008 15:01:03 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Happy]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[primals]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=184</guid>
		<description><![CDATA[Here is beautiful pig we bought from Four Story Hills, they raise a supior product and care deeply for there animals.  While butchering the whole animal it is easiest to break everything into primals first and then when needed a more refined &#8230; <a href="http://www.4505meats.com/bestbyfarr/2008/10/09/starting-with-the-primals/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/10/09/starting-with-the-primals/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>My Good Friend</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/01/my-good-friend/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/01/my-good-friend/#comments</comments>
		<pubDate>Tue, 02 Sep 2008 01:28:49 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Happy]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=16</guid>
		<description><![CDATA[Happy happy piggy!]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/09/01/my-good-friend/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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