Sublime

Hi! My friend and I have come together and created a venture that makes cured & smoked meats from quality farms across Karnataka & TN. My passion for cooking & using recipes my grand dad left behind, we've come out with some products we hope you'd like! https://t.co/LC4TLqYqkB

I have a great fondness for boudin noir, which I think of as one of the aristocrats of the sausage family—a blood sausage made with pork, usually served on a warm bed of thinly sliced cooked apples. Smooth and rich and dark, it is a dish to be eaten in front of the fire on a day when there is frost on the ground and an icy wind butting against the

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When I want meat, I make a call, or I give my sous-chef, my butcher, or my charcutier a look and they make the call. On the other end of the line, my version of Rocco, Al Neary, or Lucca Brazzi either does the job himself or calls somebody else who gets the thing done. Sooner or later, somewhere – whether in the Midwest, or upstate New York, or on

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