I’ve been dreaming about smoky pork product lately. It’s this draw to Alsace… Maybe it’s an article in the recent Travel + Leisure (page 102-110) covering all of the area’s glory. The innocent “smoking of pork, from the snout to the tail” one friend once wrote.
Alsace as some persons understands is very close to my heart. Simple natured people whom are driving a wine & food culture to the brink of complete happiness and resourcefulness. Now this “sleepy” little over looked area can’t be left out of history nor travelers minds. If you’ve arrived at the glorious time of May- September you’ll find more than most people
From the pork from it’s all about using everything. The loin isn’t hailed as the old mighty only piece of juicy goodness. The jowls are roasted till a creamy falling apart rich exudes from every corner of this tender meat.
It’s about the usable smoked bacon slab; I’ve found the double smoked “natural hardwood” from Schaller & Weber is the best…for roasting, baking and sautéing. Finding this bacon can be bit of a mystery but push forward… http://www.schallerweber.com will guide you to the goods.
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