What’s up with the sausages?November 19, 2012 by Susie
When the whole preserving-canning thing took hold in the cookbook world a few years ago, it seemed to me that it owed its resurgence to an essentially vegetarian source culture – you know, homesteaders and beekeepers and organic CSA share-holders.
So it didn’t surprise me when a whole flock of books came out on raising chickens and fresh eggs came out – heck, I jumped right on board! And it made sense when the home brewers’ beer books came out. Just another way to use grain, right?
But what I didn’t expect was that the next stop on the Local route would be pig. Did I miss something? Has everyone been ordering meat-grinder attachments for their KitchenAids? Has there been a run on sel rose? Tripe casings?
As a devoted consumer of pork in all its forms, I couldn’t be happier. But I don’t know who it is who’s making it – if I did, I’d be over there in two seconds with my fork and knife and a bottle of Beaujolais nouveau.
Even my foodiest friends are more concerned with getting a reasonable deal for a pork share – we’ve already got the beef and lamb squared away – than with transforming that pork into something even more delicious than it already is.
So, who are these mystery amateur charcutiers? And more importantly, where do they live? Speak up! if you know.
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