October 28, 2008
Charcuterie in the US
Hi Dad, As you remember from your visit here earlier this month we found some nice saucisson sec at the Mountain View farmer's market. Fabrique Délices was the purveyor of Chacuterie who also make a pretty solid pate. We had the truffle mousse I believe which you found to be pretty good. I'd say it's as good as any US made pate I've had but still doesn't beat those in France. I've found in the US that the only place to get great pate and saucisson is in fine restaurants who make it themselves. I'd love to get your take on the best brands and types of saucissons and pate we can find here in the US. In the world of chacuterie my favorites are goose mousse, duck liver mouse, pate de campagne, saucisson sec, duck rillettes, rabbit pate and of course fois gras. If you can suggest the best brands found in the US in each category I'd enjoy seeking them out to refresh my memories of summers in southern France.
As long as I'm asking about chacuterie It would be great if you can give me the span of meats considered chacuterie. I'm imagining anything from Boudin Blanc to salt pork is considered chacuterie. That way I can follow up with more french meat questions. C'est Chouette! I'll also want to here more about what chacuterie is used in winter dishes given the season is upon us :(