By Bill Buford · The New York Times · 2026
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"For the last two and a half years, I've been able to declare, without hesitation and with only a modest sense of theater, that the most delicious thing I've eaten in a long time was a bowl of warm pig's blood. Ihaditonacolddayin February 2009, in a gravel- and-straw courtyard, ona farm, in the hills above the Rhone River, in France. <p>"
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