We’re pulling 20lbs of pork belly out of the cure today. They went in a week ago. This afternoon they’ll be washed and allowed to dry overnight before we smoke them, chill them, then run them across the slicer. Our first New Orleans charcuterie project is nigh on to completion. Proud papas. A little part of all of us dies when we lose a family devoted to butchery. Frank Brothers, a sausage concern, opened in 1881, the family is stepping away from the business http://www.peterboroughtoday.co.uk/news/features/news-features/much-loved-peterborough-butchers-to-close-after-more-than-130-years-service-1-6118140

A short film on boudin http://blog.chefsteps.com/2014/06/midnight-snack-video-munchies-presents-a-short-film-on-cajun-boudin/

Brad Spence of restaurant Amis recently made a 200lb mortadella. The breakdown http://firstwefeast.com/eat/making-big-ass-sausage/

Deutsches Currywurst Museum http://thatbackpacker.com/2014/04/29/berlin-currywurst-museum/

Excellent breakdown on the hams of Spain http://www.culinarybackstreets.com/barcelona/2014/jamon-iberico/

last week’s: This Week In Charcuterie News: World Cup Of Sausage, What is Pastrami? Venison Boudin, Odd BLTs http://www.scrumptiouschef.com/food/2014/6/12/This-Week-In-Charcuterie-News-World-Cup-Of-Sausage-What-is-Pastrami-Venison-Boudin-Odd-BLTs

pic credit https://www.flickr.com/photos/paulmalon/

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