>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