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Pork Shoulder (Blade Roll, Cured)
Lamb Shoulder Arm (Trimmed to 1/8" Fat, Choice Grade, Cooked, Broiled)
Pork
Veal Shoulder Whole (Arm and Blade, Lean Only)
Lamb Shoulder Whole (Arm and Blade, Lean Only, Trimmed to 1/4" Fat, Choice Grade, Cooked, Roasted)
Roasted Duck
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