the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes. (from wikipedia)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxvPVsdXnba3fw0Fy5BKeE2aPenTDVdZOZ2v4FcX5kZiYzmO74yVtOBBUWG_fDaiBo8h0_31krpo_FywxEUJsa2PzYaN_-Q7arxWb7GZ08oLzSECrJwkDyZ7B5rKKUu_TbM7H59hX4C2v/s1600/140px-Aging_meat2.jpg)
That brings me to my latest endeavour:
Home made sausage!! My first try was a venison/ wild boar breakfast sausage with garlic, ginger and fresh sage. I also made an Italian sausage of the same wild boar meat. Admittedly, I did use some fatback from Allen Harrison of Harrison Hog Farms (they're at all the local farmers' markets!), but overall they were all hewn from animals shot this deer season. As I didn't have a stuffer, they were both "loose" sausage that I cryo-vac'd. They should be outta sight!!
new words:
ReplyDeletepiggy goodness
fatback
cryo-vac'd
Sounds delicious, Mason!