Atlanta Underground Market - September 2012

As you may have read a couple months back, the Atlanta Nosh market has been cancelled. The organizer suddenly announced it "closure" and left many of the vendors wondering "what's next?" Luckily a former vendor has stepped up and had continued to operate a market with many of the same vendors. As a matter of fact, it is being operated as The Atlanta Underground Market, the original namesake of the original market we first started our Atlanta venture under. For more info on that check out the last post.

Our Signature Smoked Sausage

For the return to the AUM format we have switched up our approach a bit. We are doing housemade sausages and a Cured Plate. All the sausages will be served on H&F Bread Co. buns. For every market we plan to offer up our Signature Smoked Sausage. It is an all pork sausage with several spices that is smoked with an Apple and Pecan wood-blend. For the market we offer it in a simple and classic way, topped with yellow mustard and diced onion (Vidalia when in season). We will also offer these in take-away packages so you can enjoy them at home!

Lardo, my first attempt!

I vaguely remember the first time I heard of lardo. I was familiar with Lard, but why add the O at the end? It was a Mario Batali show he used to do with a friend of his. They were visiting an area known for their lardo production. It featured the large stone "boxes" that held the salt cure. Big fat chunks of the fat off of the back of the hogs would cure in them for months before they were removed. I will admit it sounded pretty weird, but tasty. I finally got to try some a few years later here in Chicago, but for some reason I don't recall where it was. I liked it, a lot. Salty, some herb, and lots of porkiness.