Barbecue rib, charred pig heart, Adobo pork silog. A meal on the Cochon 555 US tour in San Francisco. By Vero Kherian for misscheesemonger.com. Posted byby Vero October 25, 2016
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Posted in Interviews Specialty Food Specialty Food Maker Interview: OperaNuts Posted byby Vero August 22, 2016 0 Comments
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