We’ll be firing up the big grinder extruder next week as we introduce a brand new sausage at our charcuterie pop up (http://goo.gl/wZ598z) It’s a smoked seafood, country ham boudin, and we’re predicting it will be a stunner. Jett Webb took down a 500lb wild boar hog. Freezer full of sausage ensued. http://guardianlv.com/2014/03/boar-beyond-belief-equals-a-lot-of-sausage-video/

The FDA finally gave up. Sopressata, coppa, pancetta, culatello, and salame from tiny, artisan meat purveyors are winging their way into the US from foreign lands now. This is big. http://www.gourmetretailer.com/article-and_the_banned_played_on-6822.html

Bring home the bacon: how to cure and smoke your own meats http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/10683776/Bring-home-the-bacon-how-to-cure-and-smoke-your-own-meats.html

Burger King Japan has launched a sausage with impressive girth http://en.rocketnews24.com/2014/03/16/we-test-the-taste-of-the-kings-dog-from-burger-king/

Clarissa Dickson-Wright, champion of the Lincolnshire sausage, dies aged 66 http://www.lincolnshireecho.co.uk/Clarissa-Dickson-Wright-champion-Lincolnshire/story-20820668-detail/story.html#ixzz2x6M5kDn3

last week’s edition http://www.scrumptiouschef.com/food/2014/3/10/This-Week-In-Sausage-News-Jennifer-Lawrence-The-Meat-Racket-In-Meat-We-Trust-Indian-Hill-Farms?adminview=true

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