>jean-claude wrote:
>
>> ...In france the idea is better accepted because raw seasonned meat
>> like saucisson and raw hams are very common and popular.
>
>Any chance you could share a recipe for saucisson with us?  I could
>find no raw recipes for it (them?) on the web.

i don't have any but basically it is minced fatty pork salted
seasonned
heavyly with black pepper and  herbs, stuffed in a cleaned bowel
closed by
twisting the ends and hang it in a dry atmosphere on top of a wood
stove
inside a chimney where he can get smoked too . It is generally made
traditionally in the mountains aeras because of the dry air there.
Where i
was living in the pyrennees ,my butcher had them hanging all over the
store
on the celling.
The raw hams are even simpler you cut the whole leg of the pig ,put it
in
dry salt for a while ,brush it with salt from time to time till it get
dryer
and after you hang it away from flies for months. The nitrites used in
commercial saucisson making  are not indipensable for homemade where
you can
control better the drying.
I can't believe that i am asked for saucisson recipes when it was my
past
addiction , something that i got cured of 10 years ago  by starting to
eat
aged half dry unseasonned  meats. ( don't need to drink the wine,
like
after overeating salted charcuteries)
jean-claude