To a charcutier, sausage making is a beautiful thing.
Rusty Bowers is the owner of Pine Street Market in Avondale Estates, Georgia. He and his staff create a range of charcuterie (cured meats) from every part of a pig, from an award-winning coppa and an 18-month-old prosciutto, to a wide variety of salami, bacon and hot dogs.
They buy whole pigs from a local farm, so creation of any given sausage format is closely tied to the production of all the rest. Bowers explained the process of curing salami and coppa, a symphony of salt, seasonings, meat and mold.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Forget Benedict Arnold or Benedict Cumberbatch, this is the only Benedict you need to know - April 16 is National Eggs Benedict Day!
To be so simple, this is the kind of breakfast that will ensure you don't have to eat again for the rest of the day. And anything that begins with eggs and ends with bacon is bound to make you smile.
Who knew that halving an English muffin and topping it with ham or Canadian bacon and poached eggs and drowning in creamy hollandaise sauce would be so delightful? There are a veritable bevy of tasty variations, so you can deviate and DIY with any favorites.
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