
Originally Posted by
superheavyrhun
Butcher's sausages beat the mass produced crap every day of the week, and while I don't prefer the more traditional products in every culinary field, sausages shows a massive difference.
We've got a couple of really good butchers in the area, and from the standard pork to the more adventurous ones they're generally all very good.
For those of you in the north-east, I've heard the myth of the parmo.... is there an all-you-can-eat parmo restaurant at all?
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