A Duroc pork belly on the backyard smoker

Writing for The Spectator, Joanna Blythman looks at the modern state of charcuterie and examines the work of Guillaume Coudray who is on a bit of a mission to expose the use of nitrite and nitrate vs salt in the art of curing meats. I do not agree with some of the arguments posed but the conversation is an important one. The article.

Dalmatinska panceta and pečenica are classic rural examples of Croatian cured meats. They are now officially protected by the European Union. The public squares of Zagreb come alive on Saturday mornings when the charcutieres set up tables crowded with blades and meat to vend to the public. more

Tough news coming out of Pennsylvania. Waltman Meats aka Smithgall & Ging Meat Packers is closing up after a half-century of business. Don Waltman is 77 and reports that he is tuckered out.

Tommy’s Ham House in Greenville, South Carolina is also closing. Tommy Stevenson had a 36 year run selling big fluffy biscuits packed with salty, cured ham but he’s hanging up his apron. Lewis Barbecue of Charleston will be taking over the building and installing a Texas-style smoked meat house.

The French are attempting to ban nitrates from their charcuterie. It’s going to be an uphill slog. Retraining all the people in the industry on the new methods will take thousands of hours and cost millions of dollars. Here’s the report on the efforts more

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