Rabbit legs and pork shoulder, pork tenderloin inlay, and wrapped in Lardo
This entry was posted on April 21, 2014 at 11:17 am and is filed under charcuterie, Chef with tags Lardo, Rabbit, terrine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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