I dont get why pork is always the bad choice....perhaps this - TopicsExpress

I dont get why pork is always the bad choice....perhaps this Kilpatrick person should change his butcher. We cure our own pork and believe me theres no brine used....its steeped in an infusion of celery leaves, then hung in a smoke house. Meats may have needed salt as a preservative before refrigerators, but thats been a redundant method for a very long time. As for these other recipes....thats just a matter of re-education. My family have never felt the need to add butter to mash, or do anything more than steam sprouts and put a little cracked pepper on them before serving, as for sausage stuffing - that just sounds gross! Frying, dressing and/or over-seasoning is a very poor way to treat fresh food.

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