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CHOW Tour Austin: Beards, Butchery, and Salumi
Given that Texas is a big meat state, it's not surprising that the local, sustainable trend is catching on. At the center of the local butchery scene is Jesse Griffiths, chef/co-owner of Dai Due. We also check out Salt & Time's cured pig parts just outside Austin, and then cruise up north to the Noble Pig sandwich shop, where the owners flip a duck inside out, cure it, and make a damn good pastrami sandwich.
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