Posted on 01/09/07
Where there's smoke, there's baco noir
When it comes to pork, you almost always get what you pay for. This is especially true for sausages. In the last year or two, Berkshire has become a byword for quality, and more and more chefs and home cooks are willing to pay nearly double for dark, red meat that is juicy and marbled with fat. Now, butchers and artisanal producers are making purebred sausages that showcase the flavour of pigs that have been put to pasture.
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