We’re working our way through two heavy bags of andouille and tasso from Best Stop and will be putting up recipes powered by these meats soon enough. A recent Sunday morning visit to the old meat market in Scott, LA found a line 30 Cajuns deep at the meat counter and another long queue at the popcorn machine that houses the boudin balls.
Nice piece on Usinger’s Sausage, est 1880 http://reviews.wikinut.com/Usinger-s-Sausage/2653up84/
New Orleans sausage man Vance Vaucresson http://www.nola.com/jazzfest/index.ssf/2014/04/vance_vaucresson_will_moderate.html
Benton’s ham is on the menu at Cure. Many a drunk in New Orleans claims it to be the finest cocktail bar in the entire town http://www.noladefender.com/content/cure-all
Charcuterie pop up at Four Seasons? http://www.asiatraveltips.com/news14/244-CharcuterieRoom.shtml
last week’s edition http://www.scrumptiouschef.com/food/2014/5/1/This-Week-In-Charcuterie-News-Germans-Texas-WesleyanBasquesAndrew-George-JrTimothy-Banthongsack?adminview=true