We love having Kris Doll’s Shank Charcuterie in our neighborhood in New Orleans. Ian McNulty breaks down what’s happening at the cured meat house.
Not going to link to it but a company is claiming to be producing ‘meatless’ charcuterie. This does not exist; much like ‘uncured’ bacon-there is no such thing, and feel free to deliver a ringing clap to the side of the head of any person who lies to you in this fashion.
Do you start salivating at the prospect of reading a treatise titled Curing and Smoking Meats for Home Food Preservation Literature Review and Critical Preservation Points? Us too.
Roads and Kingdoms speaks eloquently on Salamanca in Spain “In a city paved in pork, hornazo may be Salamanca’s purest expression of porcine affection, a pork-fat pastry stuffed with chorizo, cured loin, and jamón.” We could die happy with but one nibble.
Charlie Denno on Madison, Wisconsin has a dream job. He leads product development for ‘Underground Meats’ a charcuterie making concern that provides unusual, cured meats to both Underground Butcher as well as 40+ area restaurants. Read his tale.