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Old 12-09-2012, 10:49 AM   #22
Full Fledged Farker

Join Date: 09-22-12
Location: Austin, TX

so it looks like it can be all kinds of fatty pig meats. The recipe I based it off of had a whole story about the background of the porchetta and what cut it was etc. Seems like that is just one way to do it (as with most things)
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