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Posted: 12/1/2018 10:17:58 AM EDT
I watched ~6 YouTubes.  Most American chefs “cheat” by wrapping a loin inside a pork belly.

- Has anyone approached a butcher about a real deal single cut?
- Liver: traditional or not?
- Any other tips?

Thanks.
Link Posted: 12/1/2018 4:49:31 PM EDT
[#1]
Any butcher I have ever worked with would cut it for you. Might need a weeks heads up. A lot of stores would order it too. Just ask them. I had a left over show hog from my buddy butchered custom the other day. I wish I would have thought about that.
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