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Unread 01-19-2013, 01:08 PM   #3
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Originally Posted by Hawg Father of Seoul View Post
They are lard type pigs. You chose decent cuts off that pig.

My advice (not what you are looking for) is to get the leaf lard from the pig. Google if you do not know what I am talking about.

Confit > sous vide

Sounds like a lot of flavor... pork-belly-confit Thanks for sharing the Google info..
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