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Seriously Delicious Holiday Food Giveaway: Russ & Daughters
when i was growing up, a lavish brunch always included zito's pork bread. these days, i sometimes get the parisi prosciutto ring at faicco's, but i remember zito's as more peppery, possessed of a moister crumb, and liable to have little chunks of cured pork in it rather than the shreds i too often find in the parisi product. still a fine addition to the brunch table though.
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Even if it were technically possible, I don't think I'd want pork belly with "just about all of the fat rendered." Thin, but distinct layers of custard-like fat, and the exquisite counterpoint they play with the meat and the crispy skin, are an integral part of the peak pork belly experience...embrace them...
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Smitty's. Lockhart. But there's a lot of places I haven't been....