by Mike Sula Every time Garin Fons dreams up a new piece of meat to cure, stuff, or process—say, nduja or goat bacon or pistachio- studded mortadella—he sends the ingredient list and the processing notes to Wisconsin state meat inspectors and waits for the go- ahead. If they don't like something about one of these formulations—say, too many nitrates in the recipe, or a fermentation period that's too long—they reject it.… [ Read more ]
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Source: http://www.chicagoreader.com/chicago/madison-underground-food-collective/Content?oid=3830955
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