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Chef Anthony Gray uses the pig from snout to tail in his kitchen 

High Cotton's Butcher's Plate #12 includes fromage de tête (head cheese), calabresa sausage, chorizo sausage, pork rillettes, prosciutto, chicken galantine, bresaola, and pancetta

Image credit: Ben Williams


Uploaded: Feb 20, 2008 | Post Comments

Image Archives: Stories: Ben Williams

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