What began as a cute 10 minute project on Flickr..has got me thinking….. I put the image out there on Twitter, and waited for response…it was a little slow in coming, but when it came, it was as a surprise. Now I have offers of typesetting skills, and a great recommendation to take my idea electronic. I had never thought whether such a publication might exist or not. Granted, though, with the new interest in the subject and the Charcutepalooza happening, perhaps it is time. At the moment, this is all very fresh in my head. I am just back from a chimney fire call and haven’t fully digested my lunch. I am sure I need some more coffee…..

But let’s let this stand as my declaration of intent. I thought of it. I tweeted it first & have written about the concept here. (Can you tell I’m a little bit sick of being beaten to the punch on many of my other ideas…..) Let us see where this takes us. But let me say this. I think this publication should be the voice of home meat curing. An expression of the desire to attempt new things, experiment and learn as much as possible about taking meat from field to fermentation and beyond. By and large, in my heart of hearts, I also see this idea rooted in tradition. Sure the whizz-bang gimmicks are cool, and the toys are nifty. But let’s center this publication around the principles of history, efficiency, tradition, and saving the skills and techniques of long ago before they disappear forever.

And so, to a little bit of content…. The cover says “Sourcing ingredients” and “Know who cut your meat.” Understand that the principles of good quality Charcuterie begin, first and foremost, with the best possible quality of meat. By it’s very definition, the meat should be raised locally to you, fed on an all natural diet of local feeds and be purchased as close to the source as possible. Let’s make this revival of cured meats, patés, terrines, and smoky goodness, also a revival of localism—a lifeline to local farms, farmers, and small slaughter shops. Additionally, those animals which make the best charcuterie are the ones which grow slower, have a more complex muscle development, more fat. Heritage breeds, which were once valued for all of these attributes, out-perform modern, intensively reared, quick growing breeds when it comes to the quality, taste and structure of the meat. Would you build your house from spongy, porous lumber? NO! You want intact, dry, strong wood as the basis for a lifetime of sheltering. Likewise with the quality and conditioning of the meat you use for your charcuterie.

Okay…here it is. My idea. Let me know what you think. Offer me some ideas of where this should head. Meanwhile, I need to go find me some more coffee, and perhaps another one of my smoked Saucisse de Alsace……

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