Then you look down and there, cupped like magic beans in your hands, is a pepper sauce-dressed pile of pulled pork from a wood-roasted suckling pig. It’s your bachelor party at the New Orleans Jazz and Heritage Festival, aka Jazz Fe(a)st.
Only someone completely out of their mind with sausage dementia would write something that dramatic about throwing home cured spanish chorizo away. But what can I say? Pimenton de la vera (smoked paprika), garlic, spices, and pork shoulder make up the highest form of charcuterie for me. There may not be a food in the world I like more.
My first Charcutepalooza post was about how my culinary curiosity brought me to butchery and this blog. This post is about how that same desire for food adventure led me to taste the most offensive piece of food I have ever had near my mouth.