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Unread 05-14-2013, 01:50 PM   #8
neuyawk
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Quote:
Originally Posted by CarolinaQue View Post
I prefer Berk's for the shoulder's, ham's and other large roasts and cut's and Tamworth's for the bacon.
You should see the loins coming out of the Gloucestershires I've been cooking. I'm not even a loin guy and just looking at them makes me weak kneed.
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