Monday, March 15
The Charcuterie Underground
Last year, the Chicago Reader ran this story about "underground" meat which operates outside the eye of the USDA, which prevents independent processors to sell meat as retail unless it is prepared in a licensed commercial facility. With the local food movement growing, E & P Meats have no problem finding a client base - people want meat that is "made by hand".
"It's no longer scary to know what's in your sausage," says Erik [of E&P]. "It's just pork shoulder and about five spices."
Really interesting (and a little drool-worthy) article, which brings up the food safety legislation that independent producers have to deal with, when the regulations are written for industrial production.