Home-cured sauerkraut, piled high with boudin blanc, brined-and-smoked pork loin, and a hunk of smoked pork belly; whole-grain beer mustard; saucisson sec and garlic sour dills to start. It was a fine meal to finish up a great year of meat!
The dinner blew my guests away. It also told a story. The photos made it, barely. And the charcutepalooza experience was an initiation ritual, taking me from mere observer into a new world of meaty knowledge and appreciation.
And so it goes. Our year of meat has come to a close. For the final Charcutepalooza challenge we were told to show what we learned all year. In Cathy’s own words, do some “showing off” with a celebration,