We’re retiring our This Week In Sausage News feature. It had plenty traction but we’re expanding the topic to include charcuterie. After a lifetime spent curing and smoking meats it seems logical to branch out from just-sausage and also weave tales of other meat forms into our narrative.

In honor of Big Jim Sullivan, one of the premiere meat curers in the Kentucky of the 20th century. Apparently Germany has not learned their lesson http://biztimes.com/article/20140418/BLOGS/140419765

A dining guide for Texas Wesleyan folks http://therambler.org/2014/04/21/texas-wesleyans-best-breakfast-spots/

Ham festival established in 1464 http://www.capradio.org/news/npr/story?storyid=304537880

Excellent article on Andrew George Jr., a member of the Wet’suwet’en Nation, who places an emphasis on charcuterie in his aboriginal cuisine http://life.nationalpost.com/2014/04/22/aboriginal-cooking-the-original-local-food-movement-goes-modern-with-french-techniques-game-charcuterie/

There is an especially hot circle of Hell for tip jar thiefs, and when you take from hard working sausage vendors we imagine Ol Scratch loads a little extra coal on the fire http://www.albanyherald.com/news/2014/apr/23/suspect-charged-in-theft-of-tip-jar-from-albany/

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