We’re finishing up the last of the Turkish bacon we cured last month. After sourcing a belly from Hong Kong Market in late 2014 for a Kentucky-bacon project we switched our attention to Rouse’s to see if they could provide us with a better tended hog than Hong Kong.

Score.

While we’re not big fans of Rouse’s in general they did provide us with a well-marbled pork belly, and they’re buying power ensured that we did not pay a high price for the meat. On to our weekly roundup of charcuterie news:

If you’ve eaten cured meat in Chicago you can pen a sweet thank you note to Billy Pork http://www.chicagoreader.com/chicago/charcuterie-haccp-billy-nolen-consultant-publican-quality-meats-health-department-permit/Content?oid=15602901 in his heyday he was responsible for churning out 1.5 million pounds of sausage per year.

Jamon Iberico has traditionally been off limits to Muslims http://www.npr.org/blogs/thesalt/2014/12/16/371018946/at-last-muslims-can-savor-a-halal-spin-on-spains-famous-jamon due to the fact that many do not partake in pork. Faysal Mrad Dali has created a halal riff on the famed Spanish ham.

Tim Ray walked into the Dragon’s Den hoping for an investment in his Carnivore’s Club, a monthly cured meat subscription service http://business.financialpost.com/2015/01/12/founder-of-foodscrooge-hits-second-home-run-in-the-den-with-carnivore-club/ who doesn’t want a big box of meat delivered to their doorstep once per month?

We grew up eating plenty offal including brains from pigs raised on the family farm http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11364723/Eating-offal-will-the-British-ever-fall-in-love-with-brains.html Sue Quinn wonders if there will ever be a demand from diners placed upon brains.

Carol Pulitzer sits down with New Orleans forager Ashley Locklear http://nolavie.com/this-little-piggy-went-to-market-14693/ the gals really have a time of it

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