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Shutdown Hasn’t Halted All the Sausage-Making in D.C.
Posted at 6:28 p.m. on Oct. 9, 2013
Congress might have stopped pumping out larded-up legislation during the languishing standoff with the White House.
But that doesn’t mean everyone in town has given up on the art of sausage-making.
Over a dozen charcuterie fans made their way over to Union Kitchen on Oct. 3 to partake in Cured DC founder Chris Johnson’s step-by-step introduction to the wonders of meatpacking.
The epicurious group spent two-plus hours transforming a roughly 100-pound side of Old Spot pork into glistening, fat-studded links of Tuscan-style salami.
Along the way, they received instruction on everything from the mechanics of butchering to the science of seasoning.
More importantly, attendees were encouraged to get their hands dirty and put all they’d just learned into practice, working together to produce hand-crafted finocchio sausage.
Trust us, chronicling this daily grind was far less sickening than having to keep tabs on what does (or doesn’t) go on every day around the Capitol.
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