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A friend recommended a charcuterie / butcher who sells at farmers markets and I pre-ordered some stuff from his weekly mailer. This could get dangerous because it is so damn good. While cooking the amazing crepinettes, which I don't recall seeing anywhere other than France, we had some of his paté, which is tasty and original and yet authentic. I only cooked two crepinettes that are rich under their caul fat, and then cooked some rainbow chard in the rendered fat and some balsamic. Add polenta and it was a fantastic easy dinner.