I like to have a selection of dried sausages in the fridge. My favourite being Chorizo which is good as it is, or even better cooked with Chicken.
We don't eat a lot of salami but I do enjoy a few small slices after my lunchtime soup.
The one in the middle is a Polish Kabanos sausage. A 'snacking' sausage that, as a student, I always used to keep in my pocket to nibble at during the day. I no longer do that!
I don't think that the UK makes the most of itself concerning Charcuteie. Our Black Pudding can be excellent (if you can find a good one), but that's almost where it ends. Our Bacon is very good, and so are our Pork Pies, but what else is there?
In France the Charcuterie counter in a supermarket is always HUGE, the choice is massive, and the products superb. I wonder why we don't have a similar love of such things here? We have plenty of Pork, but very few preserved Pork products, other than vacuum-packed slices of Ham.
I opened the 'Black Garlic Chorizo' yesterday. I hadn't had it before, and I probably won't again. It is very bland with a slightly smokey flavour. Not worth the money!
I think there's a great opportunity for someone out there.
I like good salami and there's a decent selection here. Not as good as France though I'm sure. It's getting very expensive now. Most of it we buy by the slice. I
ReplyDeleteI would love some decent thick bacon. Here it's thin and mostly vaccumed packed.
My favourite is a dried sausage from Corsica called 'Figatelli', it contains Pig's liver as well as Pork. Sadly not commonly available.
DeleteSadly I can no longer eat such things but I used to love chorizo, serrano ham etc. I would love a decent bacon sandwich now!
ReplyDeleteI bought some lovely bacon on Tuesday. I thought my son was coming for an early breakfast (5 am), but he flew to Slovakia instead. I'd planned a big 'Full English'.
DeleteAs processed meats become more and more condemned as unhealthy, and salami etc. is regarded as a processed meat, I don't think now would be a good time for any new charcuterie manufacturing ideas for a newbie like Britain to enter the market. Stick to faggots and black pudding and get the rest from French or Polish or German manufacturers.
ReplyDeleteI used to be able to buy Faggots, but I haven't seen any for years. Frankly I don't think people take too much notice of those health warnings; a little of what you fancy, etc...
DeleteI agree but I don't think now is the time for Britain to become great salami and Continental sausage makers. Leave it to the experts.
DeleteThe salami that is made further north is smoked and hung and cured as simply as possible . As well, nitrates and salts are no longer considered so harmful.
DeleteEnjoy them while you can
Yes, I read that too. Try telling it to the food "experts".
DeleteYes, old ideas take a long time to shift
Delete"CRO MAGNON SAUSAGE" has a nice ring to it and would probably be very popular with single women.
ReplyDeleteThat's kind of you to say so. I could make a pig of myself.
DeleteI make my own beef jerky on the top of the wood stove, drying it on racks, using the spices flavors that suit me. I do know butcheries who make there own smoked salamis and sausages. Locally it is a big business around here.
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