Wednesday, August 05, 2009

Getting Excited About Saucisson Sec

The couple at Les Cochons Tout Ronds in Montreal's Marche Jean Talon.

I like Baltimore, I really do. But once in a while I run into our little city's limitations. Take French food, for example. Good brasserie/bistro fare is almost non-existent. Sure there are some bistros in the area but they're not terrific examples and the other French places tend to be rather pricey. Even the sort-of down home Petit Louis Bistro is still on the pricey side.

Which leads me to something as simple as saucisson sec - there is none in Baltimore. At least none that I have found and certainly none made locally. We can get some pretty good baguettes in Baltimore, and even some pretty good butter - but there's no saucisson sec to go with that baguette and butter. Merde.

Ever since I worked on that Porchetta di Testa, the whole charcuterie thing has been on the mind. It's on the mind and with the build of project hampden, I'm starting to envision house-made saucisson sec in Hampden. But that's probably a year out. There's still so much to learn - especially about dry curing meats.

But, with a little luck, a little blessing from God and the avoidance of botulism, maybe we'll have fresh aged (oxymoron?) saucisson sec served on a baguette with butter and a cup of coffee on the side.

Now that's something to get excited about.

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