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Chef Formichella says the Pork Movement has Arrived

2013-03-15 16:23:00| National Hog Farmer

Source: Meatingplace.com The pork movement is hot and happening, meaning pork has become the it protein according to Chef Michael Formichella in todays Chefs Table blog on the Meatingplace.com Web site. He says a combination of marketing prowess, economic factors and, well, bacon, have helped build pork demand. read more

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