Higgins in Mongolia: When Life Gives You Camels and Horses, Make Charcuterie: "Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie making expertise with local butchers as part of Mercy Corp's Farmer to Farmer project, and he's blogging the whole trip for WW:
Another brilliantly clear mountain day in Khovd. It's a welcome respite from the dense, throat-parching smoke and occasional dust storms that seem to be the norm in western Mongolia.
In the sausage kitchen at Ochir, a restaurant where I'm working, it was a big day. After two days of discussions, explanations, shopping and improvisations, we finally were going to taste some products.
There's a dearth of pork here. Odd since I'm a charcutier, which by definition means a maker of cooked pig. But, from my long lists of recipes and photos Ulziikhuu, the owner of Ochir, had chosen Boudin Blanc, Genoa Salami, Terrine de Campagne, Preskopf and Black Forest ham. No easy task to translate, let alone fabricate without pork or many of the traditional seasonings."
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