[Sca-cooks] Ham, Cold cuts, and Charcuterie

[Huette von Ahrens]

No, but I am curious as to why your computer
says that you sent this message in January of
1970.

Huette

--- Patrick Levesque <pleves1 at po-box.mcgill.ca>
wrote:

> First, thanks to everyone for the many replies
> on the different topics
> (ribs, frogs, whatever) I've enquired about
> lately!
> 
> Now, in a Rabelaisian-inspired fit of culinary
> madness, I've a sudden desire
> to explore the making of different kinds of
> cold cuts (dry-cured hams,
> sausages, pâtés and other stuff for which I
> don't know the English
> equivalent word... Rillettes, Andouilles,
> etc...)
> 
> While I have recipes (period or otherwise) for
> a bunch of sausages and
> terrines, I'm still looking for instruction on
> how to make, say, dry-cured,
> or smoked ham from scratch.
> 
> As well, 'Rillettes' comes up as a kind of cold
> cut in period; however, it
> seems to designate a slightly different thing
> than what we call 'rillettes'
> nowadays (according to the Centre d'Information
> sur la Charcuterie, it is
> found in period as early as 1480. However, it
> would designate a larger pork
> tidbit, not the slow-cooked mash we're more
> familiar with).
> 
> Suggestions, anyone?
> 
> Petru 
> 
> 
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> 


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


	
		
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