Are turkey meat and peoria meat the same thing?

By Mark Williams | 21 December 2018 08:23:49A couple of years ago, I wrote about the importance of using local meats in your cooking.

I didn’t think much of it until recently when I was asked about my own turkey meat recipe.

“I’ve had it for years,” I said.

After I said that, the person asked if it was from the supermarket.

A few days later, I was approached by a customer in the store who told me that she had bought it from a local butcher and it had been on the shelf for about a year.

She told me the turkey had been aged for a year and had been sitting on the counter in the freezer for months, without a clue that it was now in her fridge.

Now, I know the turkey has been aged in the fridge for at least a year, and it was only in December, two months after it was purchased, that it started to take on the distinctive red colour of the supermarket meat I had just described.

But I still hadn’t quite gotten around to checking it out.

The butcher I was working with, who also happens to be a butcher, told me to go and look at the bird in person, but he said I could try it in a small package and that it would be OK.

So I went out to the supermarket, bought the meat, and had it delivered to my house.

There were three different packages of turkey meat that I was given.

First, a white meat package with a red label and a green tag.

Next, a black meat package, with a white label and an orange tag.

And finally, a pink meat package labelled with “peoria meat”.

It was all in white.

To my surprise, there was no red meat in there.

What I didn’t expect was that the peoria sausage had been added.

It’s a sausage, after all.

It’s a product from the Peoria region of Illinois, where there are a few varieties of peoria, and a few different species of sausage.

According to the USDA, peoria is a sausage made from pork, beef, pork fat, pork bone and a variety of other parts, and is generally sold in sausage form.

In my experience, when you have a sausage that has been sauced for a few weeks, there are no preservatives added, so the flavour doesn’t change.

Peoria sausage is the most popular sausage around, so there’s a good chance that a lot of people who have purchased it have been using it in the past.

You might even think it’s the same sausage, but it’s actually a different sausage.

Peoria is not the same as the European sausage called salami.

If you want to know what the difference is, you can read more about the differences between salami and peoroese sausage at this site.

While it may be tempting to think that I should have used a different brand of sausage, I decided to use the PeoriSausage brand because they are one of the best.

PoriSauce is the only sausage brand that I have found that has the same ingredients and uses the same process, so it’s a perfect choice for me.

I can’t wait to try this sausage.

As you can see, the sausage is quite good for the price.

Although I wasn’t the first person to try it, I think it is worth checking out.

If you’re not a meat eater and just want to try a new sausage, it might be worth your while to give it a go.

Mark Williams is a food writer based in Auckland.

Topics:food-and-cooking,food-safety,community-and‑society,food,sausage,hillsborough-6230,nz,australia