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Whole Pig Roasting for Sandwiches

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London Street Food (Seen in Borough Market)

In Puerto Rico we don’t cut the pig us like that. We season it overnight in a refrigerator then very early we in the morning we put it on the fire and continue to season it as it turns. The skin come off nice and crispy. The meat is moist but well done. There is one person who handles money another who had nothing with preparing the pig handles the food to the customer. If they were in the States they would receive a summons and be shut down if a USDA inspector saw this. Money, pork and snot what a deadly combination!“- bohemoth11

Source: settime2588

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