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{"time":1764789991457,"blocks":[{"type":"paragraph","data":{"text":" European literature spoke of dry, controlled environments, but Breno, from Porco Alado (<a href=\"https://www.instagram.com/charcutariaporcoalado/\">@charcutariaporcoalado</a>), had to learn to deal with the humidity that the Atlantic Forest brought to his charcuterie, made predominantly from native pigs in Rio de Janeiro. "}}],"version":"2.18.0"}
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