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The thing is, in a well made trompo of geant casino saint martin d'heres telephone meat, as the carver slices meat off of it, it should come away in coherent slices, not crumbles, and it should have an almost cured, bacon-like texturemoist, juicy, and crisp as opposed to crumbly or chalkytwo.
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By then slow-roasting it in the oven (or on the cool side of a grill I could get the meat as tender as I liked it before slicing it and finishing it off under the broiler or in a skillet.
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It's really glorious stuff.