the wake of the fine book by Massimo Carlotto I trust you, I try to open a book more or less irregular, the quality of food and products or we end up on the table or let us try to be more confident of their authenticity.
begin from an island close to us, Corsica, bringing this article published by http://www.bakchich.info/COCHONS-de-Beaute, D'où vient 11719.html
the charcuterie corse?
Sur les marchés de Provence, quai du Port ou le long de la plage, we stand east immanquable "Produits corses", avec des noms here Sentent the maquis et la tête de Maure un peu partout. À exorbitants des prix, c'est corn, vous explique-t-on, de Rançon insularity. And the cost of traditional methods for salting and drying these pigs frolicking in the woods and stuff themselves with chestnuts before being fired buckshot by natives, in return for their freedom bandits of honor.
Alas! all pigs on the island would hardly suffice to cater for two or three days Corsican sausage factories ... because the herd is lean and it is eaten with the family in the villages, or by reserving choice cuts for kin the continent who returns every summer to nap in the casa in ownership. So, a few plants 'transformation', particularly in Corse-du-Sud, dealing tons of meat that will end in "Corsican products.
In the port of Bastia, each morning we can see land heaps of carcasses of pigs generally coming from the frozen continent or country where it would be surprising if they gave of the chestnuts and acorns - the question is even Learn how crap it has thickened their bacon. And from there everything starts with the cutting, chopping and brine, and come back with, written in very small, 'made (or processed) in Corsica "on the packaging. When there is a package ...
So good appetite to devour the prisuttu authentic born in Romania (35 to 50 euros a kilo, anyway!) Of lonzu sow Polish or Chinese, the coppa and figatellu from intensive hog Brittany or English. Not necessarily bad, and sometimes tasteful - there's know-how on the side of Sartene. Less exotic, however, that the donkey sausage : Gammon of the donkeys has just Argentina, they say. No, but you believe that the Corsicans to leave the tourists eat their sharp focus (some) ass?
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