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  • After a few years I've come to the conclusion that less is more with porchetta, super salty spicy garlicky herbiness is the name of the game... More is more, I don't think you can overdo it... Max it out...

  • yeah i'm inclined to agree. i was watching some meltford on yourube add chicken livers, mincemeat and fucking apricots to the mix. fuck that noise.

    as for 'oibs - rosemary, thyme and sage?

    meat is ordered. 5 kilos for 35 notez.

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