Surpassing Spanish sausages? Use the rustic breeds…

Empirical proof — that is, if any were needed for you good and clever people — that the best meat and thus, the best sausages, comes from the heritage breeds and not those bland, pink, over-farmed hybrids that I rail against all the time.

This excellent rebuttal of the bland (and quite frankly disgusting “recovered meat”) approach — taken by such as Wall’s — to sausage making, comes from the Dept. of Food Technology at the University of Murcia. Almost straight from the h̶o̶r̶s̶e̶’̶s̶ pig’s mouth…

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About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen….

Salutate porcum!

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