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February Live Chatterie

Join me this morning at 10 am pacific time on the Meatsmith Table Facebook group.

     I don't know about you, but I am looking at the soggy garden planning for rows of potatoes and fava beans.  The snow is finally melting here and with each inch of green that peaks through, my plans for Spring become more ambitious.  It is a kind of therapy for the virtue of hope.

     I have even considered turning the entire yield of one of our old spots into sausage.  The different kinds of muscle and fat on the pig suggest different styles of sausage and I am certain that the body of a single pig encompasses the span of every sausage style in the world.  The irresistible challenge would be, as it always is, to utilize the entire carcass so that the sausage is an expression of the whole pig.  It would be too easy to force the pig through excessive trimming to express the sausage, if you know what I mean.

     Making sausage feels like a productive way to anticipate outdoor cooking weather.  That the pigs harvested in the snow will be supplying the larder of Spring is not lost on
your friend,
Brandon
 
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