Pork meats & cured sausages

Pork, fresh and cured, is central to much Northern European cooking. But other nations make cured pork sausages, too. For individual Italian salumi, check in Ingredients for Pancetta, Coppa and Guanciale.

You are viewing the latest articles first.
You may prefer to view articles alphabetically.

Russian Gourmet - 14 Jan 2010

Four years ago, Russian Gourmet set up just off the Rockville Pike on Nicholson Lane, behind the Exxon station and in front of Barry's Magic. Perhaps Barry waved a wand in the little market's direction. Because now there are five of them. read more...

Barbecuing - do you smoke? - 26 Sep 2009

Barbecue is not just a grilling technique, it's a whole philosophy. (And, some women might say, an excuse for men to get out of cooking at any other time of year.) read more...

Ibérico Pork comes to town - 22 Jul 2009

At last it's happened! The capital can experience some of the world's best pork. Ibérico de Bellota pork is available at Wagshal's and Jaleo. This is pork meat that comes from the same acorn-fed pigs that produce that heavenly Ibérico ham I can't get (or afford) enough of. Jose Andres has arranged its exclusive import through Fermin. read more...

South Mountain Creamery - one of my favorites - 2 Jul 2009

Not strictly speaking a market, because you don't go to it, it comes to you. But South Mountain Creamery is worth knowing about. The Sowers and Brusco families behind it deliver farm-fresh ice cold milk in the old fashioned glass bottles direct to the cooler on your doorstep - if you're not in to take collection personally.

You put your order in on-line. And it's not just for milk. read more...

Polish Delis in NJ - 1 Jul 2009

The Kielbasa Factory in Rockville MD is the area's only serious market (correct me if I'm wrong) for Polish specialties. But there's a huge Polish community in New Jersey. So, since this is a time of year when we pile into our cars for beaches north and south, here are some sources you might be driving by with your lilos and towels. Or you could order by phone... read more...

German Gourmet - 18 Feb 2009

Paying a visit to The German Gourmet is almost like going to the doctor. The assistants behind the counter wear crisp white jackets, they serve you with efficient civility, and move you through as fast as they can. read more...

Breakfasts - a good start - 8 Jan 2009

Mom always said you should start the day with a good breakfast. You know she's right. But if you can't face a bowl of cardboard-tasting, horsestall-looking granola, the nations of the world offer other options. read more...

Nems - 17 Dec 2008

I always thought Nems were Vietnamese spring rolls - ground meat or a shrimp or some crab rolled inside a thin sheet of pastry with some crispy vegetables and fried till gold. These banana leaf-wrapped packages call themselves Nem. But opened up reveal a spicy sausage-meat that needs to be deep fried. read more...

Starters: Pork or Duck Rillettes - 19 Nov 2008

Rillettes are a South-West-France spread of meats simmered slowly in herbs and wine then shredded and packed into preserving jars to make a rough country paté to eat with good strong bread and a munch of cornichons - those tiny French cucumber pickles that aren't suffocatingly sweet like Bread & Butter pickles. They can be made with pork, rabbit, goose or duck - or a mix of all four. read more...

Pork roasts - 27 Oct 2008

Pigs have been intensively farmed to produce a lean white meat. But in an effort to reduce its fat, pork has been turned into a meat that's tasteless and dry. Seek out a cut from a heritage breed, however, and you will have a different experience - pork as it should be. And it's a better life for the pig. read more...

Finocchiona salami - 26 May 2008

Finocchiona is one of those wonderful charcuterie meats you had to cross the globe to taste. A Tuscan salami from Florence and nearby, it's secret lies in the fennel seeds that flavors it. Now, if you go to the right source, you can find it around Washington. read more...

The Kielbasa Factory - one of my favorite markets - 27 Mar 2008

The Kielbasa Factory is a fine replacement for the much missed Polonetz Gourmet. And despite its name it sells good Polish doughnuts, a denser version of the ones we're familiar with. Krystyna Ahrens opened the deli just after Thanksgiving in 2007. Now the place is packed. read more...

European Delight - one of my favorite markets - 21 Mar 2008

There's been a name change, along with a change in management, at European Bazaar, the source for Russian produce on the Rockville Pike. It's now called European Delight. Nothing else has changed - if anything, there's more. The choice of charcuterie in the meat counter is remarkable, from head cheese to a huge range of salamis, keilbasa, moskovskaya and other sausages. And the selection of smoked and dried fish is also good, with different smoked salmons, sturgeon, smelts, selyodka and whitefish prominent. read more...

Pizza - 27 Nov 2007

It hardly seems necessary, with all the home-delivery possibilities available, to make suggestions for pizza sources, but if you want to ignore those stuffed-crust, soft dough or crunchy crust confections with exotic topping combinations and tuck into the simple open sandwich style of the original Napolitan snack, there are some good home-made versions around. read more...

Portuguese delicatessens - 27 Nov 2007

There are a number of markets that are favorites with people shopping for Portuguese ingredients. But they sell a wider range of European products, too. read more...

Italian delicatessens - 26 Nov 2007

The area is not short on good Italian delicatessens. read more...

Far North ingredients on line - 26 Nov 2007

Far North region ingredients to buy on-line. read more...

Chinese sausages - 24 Nov 2007

Lap cheung - Chinese sausages - are worth having a packet of in the refrigerator. They are cured, not unlike a salami. So they will keep. read more...