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.
While we were eating cracklins and powering through a brace of Satsuma sno balls from Hansen’s Sno Bliz, a group of battle-hardened Cajuns were meeting on the proving grounds of Parc Sans Souci in downtown Lafayette to determine who the king of Louisiana boudin is. Continue Reading