The joys of charcuterie: 8 LA restaurants with great plates of cured meat – Los Angeles Times

Los Angeles TimesMeat and Provisions for three years in Los Angeles before opening Miro — takes a saw and starts separating the hog’s front shoulder, which he’ll use to make sausage, pork ragu, bolognese sauce and salami. Then he uses a boning knife to separate the … …read more From:: Los Angeles Restaurants News By […]

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