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	<title>Road To… &#187; pork</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>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>

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		<description><![CDATA[]]></description>
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		<slash:comments>7</slash:comments>
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		<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 will focus on grinding the meat, mixing the meat and stuffing the meat.  We will also discuss cooking [...]]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Bacon Mayo&#8230; the new black</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/02/22/bacon-mayo-the-new-black/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/02/22/bacon-mayo-the-new-black/#comments</comments>
		<pubDate>Mon, 23 Feb 2009 04:00:24 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[clarify]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[mayo]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[render]]></category>
		<category><![CDATA[simmer]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1032</guid>
		<description><![CDATA[]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<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>
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		<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>17</slash:comments>
		</item>
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		<title>Homemade Hot Dogs</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/01/17/homemade-hot-dogs/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/01/17/homemade-hot-dogs/#comments</comments>
		<pubDate>Sat, 17 Jan 2009 13:36:29 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[casings]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[hot dogs]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[sheep]]></category>
		<category><![CDATA[smoke]]></category>

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		<description><![CDATA[
]]></description>
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		<slash:comments>20</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 determine a winner based on creativity, classic preparation and overall best flavor. The winner will be crowned [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Big Basket of Fried Pig Skin</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/20/big-basket-of-fried-pig-skin/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/20/big-basket-of-fried-pig-skin/#comments</comments>
		<pubDate>Sat, 20 Sep 2008 14:41:51 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Chicharrones]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=59</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/09/20/big-basket-of-fried-pig-skin/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Smoked, Braised Head and Trotter</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/17/smoked-and-braised-head-and-trotter/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/17/smoked-and-braised-head-and-trotter/#comments</comments>
		<pubDate>Wed, 17 Sep 2008 13:40:46 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[feet]]></category>
		<category><![CDATA[head]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[trotter]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=55</guid>
		<description><![CDATA[
 
Clean the head and trotters real good torch or shave the hair off.  Cure overnight with salt and herbs.  Smoke till nice and golden from smoke, braise till tender.  Pick and separate fat, meat and bones.  
There are many things you can do, right know we seasoning with aromatics mix, cooling, breading and frying.
 
]]></description>
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		<slash:comments>1</slash:comments>
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