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		<title>Pork ham: Time and temperature</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 26 Jan 2022 09:28:21 +0000</pubDate>
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		<category><![CDATA[Ham]]></category>
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					<description><![CDATA[We received the following question in our “Ask the chef” section: “Hello, chef, we are thinking about making a pork ham, first on low and then [&#8230;]]]></description>
		
		
		
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		<title>Ham Consommé</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 02 Apr 2019 11:45:54 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[jamón]]></category>
		<category><![CDATA[recipe]]></category>
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					<description><![CDATA[Ingredients: 1,000g (2.2 lbs) jamón ibérico bone (ham bone) 150g (5.3 oz) onion 100g (3.5 oz) carrots 100g (3.5 oz) shallots 1.500g (1.6 qt) water 80g (2.8 oz) borage 15g (0.5 oz) sherry [&#8230;]]]></description>
		
		
		
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