I've seen this guy in three videos now (the one where he's differentiating between expensive vs cheap meats, sausage making with Brad from BA and this one) and every time I'm amazed how humble and chill this guy is. Truly an amazing person who loves what he does.
Izzy Long really? I can’t find anything online saying he is. It doesn’t bother me be what you want but that’s such a random thing for a small business owner.
Read Upton Sinclair's "The Jungle" and you may understand. On the plus side, we had food safety laws passed (business killing government regulation) and commerical sausage isn't as nasty as it was back then.
For people not familiar with Brad and Vinny (can't forget the Vinny!) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BHD3uqfbcRQ.html Must say, both videos are great to watch.
I love this show. Back in the day I lived in Williamsburg between Grand and Graham just a few blocks away from their meat shop. I'm going to visit them next time I'm in Brooklyn.
I love watching people who know about food and food safety - eating RAW pork! Don't be afraid of your food people! (***unless of course if you buy commodity meat on a styro tray at a faceless supermarket, that can't trace the meat back to when and where it came from... Then you might be a little more cautious)
Same as beef or any other mammal for that matter - pork has always had a bad rep, but the hype & fear is far worse than any actual risk. We've eaten raw chicken in Japan... but that was a whole other level of quality control.
Jakob Jakobovski the standards are an animal fed a vegetarian diet, like pretty much all commercial pork is these days. There’s a reason pork is forbidden in many cultures, raw or cooked
Anyone who can sell pork rillettes for $32 a pound is a marketing genius. No bloom, no aging, just cooked pork and pork fat, some spices, for $32/pound. It is food for the rich.
Seeing where it all comes from and how they manufacture it should be more of a staple in food because alot of people wouldn't be buying all the different brands of eggs.
I like this because I was always wondering why supermarket sausage, although good was kind of flat tasting -- Either you're lucky enough to be able to buy from a place like this, or know how to make your own sausage, to get the real deal flavor.
Looks like great stuff but to expensive for me ... I looked at the website and was like whatttttttttt?????? I’m not cheap either I buy a lot of quality stuff I live in New York and I’m Italian these prices are nuts ... I’m in the food business super expensive
They're making salami. The mold is safe-to-eat and keeps harmful bacteria out. After fermentation the sausages are dried, and these to processes are done for preservation. It's typically served in slices, like charcuterie or what you would find on pizza (pepperoni is a type of salami).
