Our master plan of finding an Orleans Parish hog farmer whom we could score fat pork bellies off of for a song hit a snag last week. We had it all planned out (meeting in a parking lot in a seedy part of Mid-City) but when it came time for the rubber to meet the road our farmer was MIA. We’ll keep right on looking. Til then we’ll console ourselves by making a big batch of Crawfish, Pork, Green Onion Boudin that will be a world beater.
Great read out of the UK http://www.standard.co.uk/business/markets/growth-capital-cannon–cannon-rediscovers-the-best-in-british-charcuterie-10003022.html where Sean Cannon, of Meatschool is profiled. Cannon scruffed around Britain til he found 12 high value charcutieres, and now he makes his living selling their goods in South London.
Beautiful photo gallery http://www.abc.net.au/local/photos/2015/03/04/4191017.htm of sausage and bacon being produced.
Nitrates http://journalstar.com/lifestyles/food-and-cooking/ask-the-food-doc-what-are-nutrites-and-are-they/article_39c1fdb3-2075-5482-9bd5-0ee38e524924.html and nitrites explained.
Portland chef’s charcuterie impounded by know-nothing health inspectors http://www.pressherald.com/2015/03/29/meats-are-impounded-as-portland-area-chefs-innovate-with-high-risk-processes/
Lamb Ham http://www.npr.org/blogs/thesalt/2015/03/31/396588498/the-resurrection-of-lamb-ham-a-colonial-tradition-revived