The Charcuterie Underground

[Guest guest]

In the view of a burgeoning number of outlaw bacon curers and sausage

grinders, some rules are made to be broken.

" The regulations are written for industrial food operations, " says

Mate. " And if you apply them to small-scale local producers, no one's

gonna do it. It's legislating local food out of the market.

Unfortunately, the health departments don't appreciate that. But that

food is actually safer. It's easier for someone on that small scale

to move things more quickly and be more careful. Local markets are

self-regulating. If there's anything wrong with your products and

someone gets sick from it, then you're out of business. "

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