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[fbl_login_button redirect="" hide_if_logged="" size="large" type="continue_with" show_face="true"]Chef-owner Étienne Cuerrier has a knack for charcuterie: At Meat Press, tucked away on a side street in west-end Hintonburg, he converts locally sourced meats into blood sausage, terrine, and more with a hefty curing operation.
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