By: J Greg De Felice (Jan 26, 2013)
I was exposed to Red Beard and the Pringles by my dad on our last holiday visit from NYC. I was thrilled when he presented me with a rear quarter cut, which we prepared for a celebratory family meal. The meat was sublime ‚?? the love, care and devotion they put into their animals was apparent in every delicious bite. I am hoping our ‚??Red Beard‚?? meal becomes an annual tradition.
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