Friday, 14 September 2012

A good meat is like a good wine... Old apparently.

Whenever I speak to people who either arent Scottish or who are but havent tried haggis, I have a hell of a time trying to convince them that it actually tastes nice and is relitivly good for you. Those of you who are wondering what is in it, in brief its basically all the bits of the sheep that you wouldnt think of using, the heart etc. But, I have found a meat to rival the haggis, yet not many people realise it. The Spanish sausage. The chorizo, salami, pepperoni etc, are all fairly similair to the haggis. Made of all the same ingredients except from the spices, yet instead of being cooked, this meat is fermented. Thats right fermented. After being stuffed into sausage lining like a very thin sleeping bag, its hung up to dry and ferment for at least 6 weeks. The reason for this is to kill of any parasites (not entirely sure how, but has something to do with tempreture and specific parasite.) You end up with what is a delicious tasting moldy sausage. Now im not trying to put anyone off their pizza, just trying to enlighten you. It is infact something I would like to try making myself.

So this is going to be a short post as im posting it from my phone but
I will ammend it at a later point. So until next time.

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