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