[Sca-cooks] Sausages - cured and dried

[Sue Clemenger]

How are cured/dried sausages, in terms of preservatives? I tend to stay away
from the commercial ones, because the preservatives can trigger awful
migraines...
--Maire

----- Original Message -----
From: "Kathleen Madsen" <kmadsen12000 at yahoo.com>
To: <sca-cooks at lists.ansteorra.org>
Sent: Thursday, February 22, 2007 6:46 AM
Subject: Re: [Sca-cooks] Sausages - cured and dried


> As for a good selection of cured and dried sausages
> for camping events?  Try these:
> Fra Mani makes an excellent dry salami, these are my
> favorites - Salametto, Toscano, and Gentile (also
> known as Genoa).
> There is a lovely german dried sausage called
> Landyeager.
> Some additional italian dried sausages: Sopressata,
> Finocchiona, Salametti (just a small dried italian
> sausage), Coppa, Coppa Veneziana, Pancetta.