Our extensive and ongoing charcuterie project is about to pick up steam as we’re due to receive a pork belly tomorrow which will be cured for one week, washed, smoked for two hours, rested for one day, chilled, then ran across our big, electric deli slicer.

The result will be the best bacon New Orleans has ever seen.

On to our weekly update:

Bon Appetit put together a nice “World Cup Of Sausage” article outlining the various participating country’s sausages but mystifyingly left the Republic of Texas’ hot guts out of the equation http://www.bonappetit.com/entertaining-style/pop-culture/article/world-cup-of-sausage

Discover the world of Cornish charcuterie http://www.cornwalllife.co.uk/food-drink-cornwall/award-winning-cornish-charcuterie/

What is pastrami? http://www.livescience.com/45610-what-is-pastrami.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Livesciencecom+%28LiveScience.com+Science+Headline+Feed%29

Variations on a BLT http://online.wsj.com/news/articles/SB10001424052702304431104579552213790381686

Venison boudin http://www.fieldandstream.com/articles/hunting/2014/05/wild-chef-recipe-venison-boudin

last week’s This Week In Charcuterie News: Zampone, Harborside Farms, City Pork, Jimmy Dean, Tyrolean Sausage http://www.scrumptiouschef.com/food/2014/5/31/This-Week-In-Charcuterie-News-Zampone-Harborside-Farms-City-Pork-Jimmy-Dean-Tyrolean-Sausage?adminview=true

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