THE SMART TRICK OF PORC DU SUD OUEST THAT NO ONE IS DISCUSSING

I’m usually amused by dishes now viewed as gourmet and upscale that were in yrs past ridiculed as peasant foods.Hello Ralph, I understand your premise but a chef’s prerogative to generate and experiment is what adds lifetime, taste and selection.Place the rest of the reserved lard inside a saucepan and melt it. Pour it in excess of the chilled