Riverfront Times (blog) |
At Mac's Local Eats, They'll Be Cooking a Whole Pig, Boucherie-Style, This Sunday
Riverfront Times (blog) The first day you put the animal down, clean and prep it, and the second day is when you cook," he explains. "I was the guy in charge of collecting the blood. This guy Toby put down the pig with a .22 slug then pricked its heart to release the pressure ... |
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