By Barbara Walton
I tasted my first dry-cured sausage in France, purchased on impulse in Beaune’s Saturday open-air market. My husband and I brought them back to our rental house, where we ate them in the walled garden paired with a bottle of Burgundy. I remembered those sausages a few years later when I purchased Ruhlman’s and Polcyn’s book “Charcuterie” and there it was – a whole chapter on dry-cured sausage.
It was daunting. If the sections on identifying good-versus-bad mold or avoiding trichinosis aren’t scary enough, check out the half page dedicated to the dangers of botulism. But given the state of food lately, with salmonella in eggs and E-coli in hamburger and lettuce, how much scarier could it be? I had to try it. Continue reading