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Charcuterie: Reviving a tradition with sustainable details

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From: Oakland Tribune
Date: 20071128
Author:Laurel Miller

WHEN writer Upton Sinclair published his notorious meatpacking industry expose, "The Jungle," in 1906, it did little to promote the reputation of American sausage-making. Even today, most commercially prepared meat products are assembled from a melange of less-than- quality scraps and "variety" cuts most would prefer left unmentioned.

The classical definition of charcuterie refers to the preparation of meat products -- usually pork -- which may involve salting (dry curing), poaching, brining, baking, or smoking. Today's emphasis on sustainable fisheries management and humanely-raised, ...

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