I can’t say this was the first time I’d been stopped at airport security because there was too much sausage in my carry-on. I bagged that honor in 2007 when TSA’s hackles went up because I had too many links of Salumi’s finnociona in my luggage.
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.
What followed wasn’t exactly the experience I was looking for – I didn’t get to participate in the slaughter – but I got some grit under my nails during a 12-hour day breaking down four pig carcasses with a salt-of-the-earth cast of characters. They gave me the job of cutting back fat to process into lard. Four 200+ pound Ossabaw mix hogs have A LOT of back fat, but I was happy as those pigs must’ve been in sh*t.