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1/1 Photo of Newfoundland Toutons
I love traditional, regional recipes and spotted this one in a Newfoundland magazine called "Downhomer" submitted by Lila Young. I have not made it but it sounds very interesting even with the high fat content. They are like a Newfoundland First Nations Bannock. The pork fat is referred to as scrunchins in the recipe but that is not in the computer vocabulary so I called it fatback pork
Units: US | Metric
Serving Size: 1 (1286 g)
Servings Per Recipe: 1