Last week, an unexpected parcel arrived. I immediately suspected anthrax and was ready to detonate it in the street when I noticed it was from my future brother-in-law. For some, this may be further reason to suspect anthrax, but Dustin has never me reason to believe he’d want me dead. I opened it up and found a pair of sausages with an awesome letter welcoming me to the family. Truth be told, had I known sausages were in the mix, I’d have popped the question long ago.
The letter also informed me the sausages came from a friend of a friend of his in New York who had recently started up a sausage company called Charlito’s Cocina. I was excited to try them and although it took me a few days to get to it, I was safe knowing the dry-cured sausages could handle it. But aside from being dry-cured, what kind of sausages were these? The answer is Trufa Seca, which means they were full of black truffle. Aside from that, these were pork through and through with sea salt as the final flavoring ingredient. According to the website, the pork was a heritage breed and pasture-raised, which made me feel even better as I sliced off my first bit.