Off-Grid Charcuterie in Brandenburg

Charcuterie beyond salami for a community of 300, mostly from the pig's head, blood, fat and offal: Griebenschmalz with apple and onion, Sülze, Leberwurst and poultry pâté, and Blutwurst with rye, plus a game terrine and pickled eggs. It recalls the slaughter feast that Krünitz recorded, with its sausage broth, explains cleaning and salting casings with labour hours, and warns of Listeria and botulism. Many rendering, poaching and core temperatures were lost in extraction, which matters for safety.