Late last year we were hanging out with the butcher at Shank Charcuterie here in New Orleans, and doing what we always do, talking about where the best pork bellies are coming from these days. Continue Reading
Heartbreaking news out of western Kentucky as Meacham Country Hams has announced their closure. The old charcutieres are hanging up their salt boxes, and cancelling their orders for cords of cured hickory wood. Continue Reading
We’ve bought pork bellies from the best heritage hog breeders across the US, and we’ve never found one better than the ones from old Henry Fudge from Madison, Alabama.
There is no shortage of pluperfect, handmade sausage in New Orleans. But there is no source for Central Texas Hot Guts. Unless you have a grinder/extruder and a base knowledge of the regional forcemeat.
Care to educate yourself on this venerable tradition? It has roots that fomented in the Texas of the late 1800s.