While this might sound like somehthing only professional butchers do, it's apparently making a serious come-back among today's chefs across the country. Who would have thought? While I may never "hack apart" a pig and then "let it hang in the cellar until it's covered in mold," I can definitely appreciate the outcome of those that do. Bacon? Salami? Sausage? Bring it on!
Follow the link below to read all about the art of charcuterie.
2 comments:
Funny that Ezra's latest post is about the amnesty bill and how "porky" it is. Ha ha.
you'd think we were married, or something!
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