In 1940’s & 50’s my grandmother Clara Gordo was famous for her blood sausages. She ran a little café “Rocky Village” on HW 140 in lower Cathey’s Valley CA. People would come from as far away as San Francisco and L A just to enjoy it. I’m searching for the recipe, but that’s another story. Sausage making was mankind’s first cuisine, and the ancient art of artisan meat preservation is beginning to thrive. Do you know that so called “cold cuts” made the old fashion way are often probiotic. Who won’t take salami over yogurt! In addition the use of offal and organ meats adds much needed nutrients missing from the modern diet. If you find a local artisan of Charcuterie support them. Look for them to use meats from local pastured animals raised humanely in sustainable farming conditions. With out chemicals or hormones. Minimal processing without chemicals or fillers. One such butcher is el Salchichero in Santa Cruz CA . It’s a 2 & 1/2 hour drive for us each way and worth the trip! This salad is a perfect example of an incredibly fun to eat, and yet extremely healthy meal!
- 3-4 slices Bourbon & Maple Syrup Bacon
- 3 large slices Pastrami
- 3-4 thick slices chopped Sopresatta Picante Salami
- 4-5 cups lettuce
- 1/4 onion sliced
- 4-5 mushrooms slices
- Fiscalini raw milk cheese from pastured cows. I used San Joaquin Gold.
- 4-6 olives optional (only use salt cured for Paleo)
Cook bacon and remove. Fry mushrooms and onions in bacon drippings and remove. Gently warm Salami and Pastrami in same pan. Clean lettuce and tear into bite size pieces. Chop meats. Add everything together, toss well. I use my hands. Add dressing. Recommend Citrus browned butter vinaigrette dressing; Paleo, Gluten Free, Low Carb see recipe. Top with a bit of raw milk cheese. Enjoy!