"tbs48" > wrote in message
ups.com...
> On Aug 14, 8:21 pm, "Gunner" > wrote:
> > Lomo, chorizo, cumbaria, cecina??????
> >
> > Hopefully, no one confuses cured meats preperation with fresh meat
> > preferences again as we had happen with the salmon.
> >
> > There has got to be a many Mexican regional specialities for cured meats
> > like the Italian , French and German have for such things as Salumi,
> > stuffed pork leg, Mortadelo, sweet meats, Jamon, etc. I cannot find
many
> > recipes for Mexican charcuterie or Garde Manger yet I am sure there are
many
> > regional varieties that exist.
> > Any help here? Jack?
>
> Google is yer amigo. I was not able to find a recipe for morcilla..
> (blood pudding/boudain noir)
>
> http://www.mexican-barbecue-recipes....zo-recipe.html
>
> T
In my three years of in-depth consulting with the Grupo Gigante, I learned
that the salchichoneria departments were operated by outside vendors and the
supermarket itself could not care less. But there were usually a lot of
people behind the counter for the very few actual buyers most of the time.

Personally, half of my 72 years has been living or working in Mexico and
ham, queso de cabeza, chorizo and the like have played an insignificant role
in the foods. Mostly chorizo is used in scrambled eggs. Period. Then sliced
ham and other deli stuff is used to make a torta or American style sandwich.

Mostly the people who buy sausage and the like are European. The Italians
heavy into their sausages... Jewish into their Kosher stuff which was one of
Gigante's major hits - setting up a major deli in Polanco's major store
catering to the very populous Jewish community in the city.

Out in the country blood sausage and chorizo dominate. I love a blood
sausage taco!


Wayne