venison sausage

venison sausage (USA & Canada)
very little is available commercially, but huge amounts are made at home from hunted deer and elk. pork fat is often added for moisture, and they are often well spiced and smoked.
-nichola fletcher

saucisson sec de sanglier

saucisson sec de sanglier:
wild boar are common throughout the forests of France, and although the meat is rather tough for normal use, it makes extremely good saucisson sec.  the meat is lean, well flavored, and is a deep, rich red.
-nichola fletcher

"porco preto"

[Portugal] sausages marked with "porco preto" are made from the black Alentejo pig whose diet of acorns gives its meat a superior flavor
-nichola fletcher

sausage

what makes a good sausage?
some of the finest sausages in the world are made from simply pork, salt and pepper.  but the pork must be superb; there is a huge difference in quality between the pork from semi-wild Iberian black pigs and that from industrially produced pigs with controlled diets.
+nichola fletcher
superb!

switzerland

switzerland's...alpine pastures are the source of many of her best-loved products. traditional swiss food is rustic and regional, as might be expected from a nation of farmers. there is a strong organic and biodynamic movement, and feeling part of nature is important to many swiss families. the tiny eating places nestling halfway up a steep vineyard or carved into caves provide seasonal and regional food
-nichola fletcher