Fatted Calf’s Savory Pork sausage with Greens. A little snack from a week ago or so. Juicy good, can you see?

Red Wattle piggies. Boy you don’t see those around too darned often, at least around these parts. They’re an even tempered happy little beast, easy to work with. They’re pretty darned large and yet quite lean when you get down to it. Lousy for a pig when you’re looking to render lard. But darned good when you want a highly flavorful pork loin roast. I googled them and came up with this outstanding reference for the Red Wattle breed. This is an excellent read and at the bottom it lists the Status as Critical. What this means directly is, that if you and I don’t support the ranchers that provide us these fine little piggies for market, they gone. So, Biggles says, “If we’re going to save this dying breed of awesome pigginess, starting eating them now!”
Up next is the fancy Pork Crepinette with Morel Mushrooms. Man, I just had last week’s lamb crepinettes and they were bright & creamy. Pan fried them I did! Shuna offered up a nice way of searing them. Get your dutch oven smoking hot, then toss a few in. Turn down the heat and finish them up. Tell you whut, the sumbitch will have some TASTE.
Ooo, this is the first week the Knockwurst have been included. I’m hoping they’re here to stay. Maybe I’ll get myself a package this week, I’m about ready. I am out of Fine Germain Mustard though, feh. Oh and look what we have down here, Rabbit Pate with Chives! My favorite of all time. There’s nothing like a sweet wonderful rabbit pate wtih the quiet spritely love of chives. Nope, nothing like it.
And don’t forget to pick up some bacon this week, it’s a fine example of cured belly smoked happiness. I hope to see you at the market this coming Saturday morning. Take care and may your meat always be fresh.
Now please read on to the Fatted Calf Newsletter not written by me.

Adventures in Meat Land
We have been following our friends at heritage foods on their epic road trip (http://www.heritagefoodsusa.com/road_trip_2006/index.html) across the states visiting chefs, farmers and other food personas that share their passion for delicious, sustainable, diverse foods and we must admit we are a tiny bit jealous.
The pull of the road is strong and it is hard to resist the impulse to head out on the highway for a little gustatory adventure. Squint at the map and pursue twisting byways to their end and you can find soft ripened sheep cheeses that melt in your mouth and drink yeasty small batch beers. Eating an oyster at its source is a revelation well worth the miles logged. We have made day long detours to devour New Mexico’s green chile and endless wrong turns in search of rumored horseradish pickles.
But the sausage biz keeps us fairly busy these days. For now we will have to live vicariously through the food sagas of others and console ourselves with the juicy, flavorful Red Wattle Heritage Pork that is providing the subtle distinction in this weeks’ sausage, the ethereal binding for the morel mushroom crepinettes and the pièce de résistance in an herb slathered pork loin roast.
See you at the market where there are always new adventures in food!
Saturday, June 10
Specials
Heritage Red Wattle Pork Loin Roasts with early summer salsa verde
Sausage
Pork Crepinettes with Morel Mushrooms
Knockwurst
Rabbit Boudin
Calabrese
Merguez
Fennel Sausage
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Pâtés, Confits & Terrines
Pâté Maison
Rabbit Pâté with Chives
Guinea Hen Terrine
Duck Liver Mousse
Duck Confit
Pork Rillettes
Duck Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Mortadella
Finocchiona
Guanciale
Pancetta
Spanish Style Chorizo
Other Meaty Goods
Bacon