September 9, 2012 10:52 AM Subscribe
Two questions about charcuterie
in NYC and on the internet.
posted by griphus to food & drink (22 answers total) 18 users marked this as a favorite
I am very, very fond of prepared meat products. I have access and eat a variety of sausage, but the most of the shops around me are Eastern European, Italian, and, to a lesser degree, Chinese and Hispanic (although I'm not sure if that's because of the latter cuisines or my ignorance of what to look for.) So, two questions:
- Where in NYC and online can I find someone to sell me prepared meats? I'm more interested in variety than renown. In NYC I'd prefer Brooklyn or lower Manhattan. Online, I'm basically looking for somewhere that covers regional varieties that aren't widely distributed outside their region.
- Let's say I wanted to start rolling my own. Assuming the ingredients aren't an issue, what does the outlay for the equipment look like? What are some good informational resources - preferably online (read: free) but books work too. And what should I get new, and what used? We had a cast iron meat grinder when I was growing up and I imagine a well-made and maintained grinder from twenty years ago works just as well today. Am I right?