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glistening knives in his over-sized hands. we'll call him egon. with the speed and precision of an olympic fencer, egon breaks the pig down into its component parts, with not a hoof going to waste. he uses exactly and only five ingredients in his renowned sausages: natural casings, salt, garlic, white wine
, and pork. no preservatives, no junk, no filler. these sausages could not possibly be fresher, made while the oink still echoes. the entirety of this ex-pig will be joyously consumed. it's not pretty, but it is part of rich evolutionary and cultural tradition. there are scientific arguments one might...
https://honestcooking.com/a-fellowship-of-pork/