Andouille from Best Stop in Scott Louisiana

We’re between charcuterie projects right now. Soon enough we’ll have a fresh pork belly flown in from Texas and get back down to business but for right now we’re still working on finishing eating a big batch of Iron Age bacon.

Outdoor Hub has a good article on the ancient method of curing meat called ‘Wiltshire’. Here’s their recipe for Wild Boar Irish Bacon. We’re always looking for novel ways to thin the wild boar herds here in Louisiana, and making bacon out of these recalcitrant creatures hits right in the sweet spot.

We’ve been eating at Innside Restaurant in Chattanooga for 20 years. They make one of the South’s best biscuits, and their country ham and fried egg platter is worth a side trip of at least two hours. If you’re ever traveling through the region stop in.

Much handwringing has ensued over the past few years as more cured meats have made their way to market. Bacon is bad for you, country ham gives you asthma, if you eat salami your wife will leave you etc etc ad nauseum. Finally, a scientist has come out with sensible words supporting what we’ve known since we were children: Nitrate is good for you.

We spent a glorious two weeks in Budapest a few years ago. The Hungarian art of charcuterie was found to be in fine form as we ranged across the city eating cured hog meat at every stop. Roads and Kingdoms visits Muncan Food Corporation in Astoria Queens where the writer finds Balkan charcuterie of the highest order.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>