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A Traditional Recipe

Feb 2005 Issue of Wine Business Monthly
On a crisp, fall evening Jake Lorenzo creeps up to the darkened garage. He turns the handle and yanks the door up quickly. The hinges creak, but then all is quiet. Jake peers inside the garage, trying to allow his eyes to adjust to the darkness. He hears a quiet thud, the refrigerator door opens in slow motion, its internal light a small beacon in the dark. Inside, a 180-pound pig carcass smiles a wicked smile as it slowly flops forward onto the garage floor.Chuy Palacios, proprietor of the Burr...
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