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	<title>Tasting Notes from the Edge</title>
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	<description>The Saint Elk Food and Wine Blog</description>
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		<title>Charcutepalooza The Final Challenge</title>
		<link>http://saintelk.com/2011/12/06/charcutepalooza-the-final-challenge/</link>
		<comments>http://saintelk.com/2011/12/06/charcutepalooza-the-final-challenge/#comments</comments>
		<pubDate>Wed, 07 Dec 2011 04:22:26 +0000</pubDate>
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				<category><![CDATA[Air Cured]]></category>
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		<category><![CDATA[Berkshire Pigs]]></category>
		<category><![CDATA[Blue Cheese]]></category>
		<category><![CDATA[Charcutepalooza]]></category>
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		<category><![CDATA[Charcuterie the Craft of Salting Smoking and Curing]]></category>
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		<guid isPermaLink="false">http://saintelk.com/?p=696</guid>
		<description><![CDATA[This is it, the final challenge. The opportunity to lay it all out on the table and show everyone what I learned this year. Showing off was this month&#8217;s Charcutepalooza challenge and we were given five weeks to put together a charcuterie menu to share with friends and family. How was I going to show my [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>November Charcutepalooza Challenge Curing</title>
		<link>http://saintelk.com/2011/12/01/november-charcutepalooza-challenge-curing/</link>
		<comments>http://saintelk.com/2011/12/01/november-charcutepalooza-challenge-curing/#comments</comments>
		<pubDate>Fri, 02 Dec 2011 05:50:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Air Cured]]></category>
		<category><![CDATA[Berkshire Pigs]]></category>
		<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[Charcuterie]]></category>
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		<category><![CDATA[air cured]]></category>
		<category><![CDATA[Berkshire Hog]]></category>
		<category><![CDATA[Broek Pork Acres]]></category>
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		<category><![CDATA[salt cured]]></category>

		<guid isPermaLink="false">http://saintelk.com/?p=684</guid>
		<description><![CDATA[The penultimate Charcutepalooza Challenge! Eleven months of learning new techniques in the kitchen, new ways to prepare and preserve food but more importantly becoming more in touch with our food, how it&#8217;s grown, what&#8217;s in it and who grows it. We have been going to the farmers market to buy most of our ingredients but [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Charcutepalooza 10 Turkey Roulade</title>
		<link>http://saintelk.com/2011/10/15/charcutepalooza-10-turkey-roulade/</link>
		<comments>http://saintelk.com/2011/10/15/charcutepalooza-10-turkey-roulade/#comments</comments>
		<pubDate>Sat, 15 Oct 2011 17:12:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[Charcuterie]]></category>
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		<description><![CDATA[Thanksgiving in Canada being in October is a real eye opener. Held seven weeks before American thanksgiving! We are usually into true winter weather by the time that they are sitting down to turkey dinner in the states. However, this year we were in Toronto for the event and the weather was beautiful and gave [...]]]></description>
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		<title>Charcutepalooza 9 Pate Gratinee</title>
		<link>http://saintelk.com/2011/09/15/charcutepalooza-9-pate-gratinee/</link>
		<comments>http://saintelk.com/2011/09/15/charcutepalooza-9-pate-gratinee/#comments</comments>
		<pubDate>Fri, 16 Sep 2011 02:45:22 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Charcuterie the Craft of Salting Smoking and Curing]]></category>
		<category><![CDATA[Pate Gratinee]]></category>
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		<category><![CDATA[pork belly]]></category>
		<category><![CDATA[Ruhlman]]></category>

		<guid isPermaLink="false">http://saintelk.com/?p=660</guid>
		<description><![CDATA[When life gets hectic, everything can seem like a chore. All you want to do is to sit down and take a break but there is always something that needs to be done. That seems to describe our summer this year and left us reacting to the last two charcutepalooza challenges rather than planning out the [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Charcutepalooza 8 Wild Boar Terrine</title>
		<link>http://saintelk.com/2011/08/14/charcutepalooza-8-wild-boar-terrine/</link>
		<comments>http://saintelk.com/2011/08/14/charcutepalooza-8-wild-boar-terrine/#comments</comments>
		<pubDate>Sun, 14 Aug 2011 18:25:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://saintelk.com/?p=653</guid>
		<description><![CDATA[Wild Boar is probably my favorite meat. This came about during a trip to Italy in October a few years ago. Autumn is Cinghiale (wild boar) season and in fact the “national” dish of Tuscany is Pappardelle al Cinghiale. I instantly fell in love with the dish and the meat and sought it out wherever [...]]]></description>
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