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<p>[QUOTE=&quot;Eng, post: 2126425, member: 44227&quot;]Awesome coin Z, a little rough but has all the details, i love pork..<img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie84" alt=":smug:" unselectable="on" unselectable="on" /> being a ex meatcutter&nbsp; i&#039;ve run into some very good hams, glazed spiral cut ham, the two hams that are great are,</p><p><br /></p><p>&nbsp;The Virginia Ham cured for 10 to 12 mts.<img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie84" alt=":smug:" unselectable="on" unselectable="on" /></p><p>[ATTACH=full]403980[/ATTACH] </p><p><br /></p><p>The Kentucky ham is another great ham..<img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie1" alt=":)" unselectable="on" unselectable="on" /></p><p>[ATTACH=full]403981[/ATTACH] </p><p><br /></p><p>Another thing that comes to mind is goose liver pate. Foie Gras is a force fed goose or duck to enlarge their liver,<img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie9" alt=":eek:" unselectable="on" unselectable="on" /> during Christmas time we would make up 50 beef Wellington&#039;s.<img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie1" alt=":)" unselectable="on" unselectable="on" /> very rich!![/QUOTE]</p><p><br /></p>

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