Sausage making with the Cornell MEAT SCIENCE professor! :)
Studded HAM...what a beaut
Barbeque sauce made and bottled by the one and only Isis
Makin sausage
Checking the internal temperature of the ham: 160 - 170 degrees
Baby Back Ribs
Braised Pork Belly
Crispy sweet & spicy pork belly
Dandelion Greens on Crostini with Pork Belly
An enchanting (and eclectic) winter table
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