I’m fairly certain pork goes into it but exactly what/which part(s), not really and I really do not know if I would like to find out. Even the labels obscure that knowledge behind vague wording like “processed meats and offcuts”.
I’ve personally made sausages. They aren’t some mystery meat that verges on bio-waste, despite that being the urban legend.
I don’t think any of the article’s examples are bold or shocking. I think the path to less meat in the diet is quality meals that don’t have to come with the “this is almost as good a meat” sales pitch.
I personally do, yes. Maybe I’m overestimating people sure, but it’s meat, blood, and viscera in (traditionally) intestine coating. And it’s damn delicious, in my opinion.
It’s generally understood that anything that couldn’t get sold on its own merits gets ground up with spices to be made into sausage. Whether that be because it’s an inferior cut or offal is kinda moot.
Okay. So I’m on one of those countries where very little of any animal is deemed as inedible. And of that very little, it is usually what is deemed unsafe (brains, mostly) or plain inedible.
Everything has a use in our traditional cuisine. Meat was always a very expensive commoddity (and becoming again and fast, which is fine) and this created a need for using every part of an animal.
Reading the label of a can of sausages, I know there is a very unsafe amount of fat in there, along with too much salt and enough mistery spice mix to numb taste buds for a week but the actual meat going into it only those working in the factory know (or not!).
Offals are all used to produce specialty “sausage” (enchidos) that sell for higher prices than prime meat cuts. Throwing that into the vat that gets turned into canned sausage would be stupid under any account.
For what I know, the producers may already be throwing vegetable fillers into the mix, as I can’t see first grade meat going into second class product, and using the cheapest of cheap cuts in the lowest quantity they can get away with before having to brand the product as full on vegan.
Do you, really? Do we all? Does anyone, in fact?
I’m fairly certain pork goes into it but exactly what/which part(s), not really and I really do not know if I would like to find out. Even the labels obscure that knowledge behind vague wording like “processed meats and offcuts”.
So… anything goes.
I’ve personally made sausages. They aren’t some mystery meat that verges on bio-waste, despite that being the urban legend.
I don’t think any of the article’s examples are bold or shocking. I think the path to less meat in the diet is quality meals that don’t have to come with the “this is almost as good a meat” sales pitch.
I agree. Better food is necessary in order for people to move from a largely unhealthy diet, with excessive meat in it.
I personally do, yes. Maybe I’m overestimating people sure, but it’s meat, blood, and viscera in (traditionally) intestine coating. And it’s damn delicious, in my opinion.
Canned sausage is dire emergency food for me.
I’m not a vegan myself but I respect the people and their cause.
It’s generally understood that anything that couldn’t get sold on its own merits gets ground up with spices to be made into sausage. Whether that be because it’s an inferior cut or offal is kinda moot.
Okay. So I’m on one of those countries where very little of any animal is deemed as inedible. And of that very little, it is usually what is deemed unsafe (brains, mostly) or plain inedible.
Everything has a use in our traditional cuisine. Meat was always a very expensive commoddity (and becoming again and fast, which is fine) and this created a need for using every part of an animal.
Reading the label of a can of sausages, I know there is a very unsafe amount of fat in there, along with too much salt and enough mistery spice mix to numb taste buds for a week but the actual meat going into it only those working in the factory know (or not!).
Offals are all used to produce specialty “sausage” (enchidos) that sell for higher prices than prime meat cuts. Throwing that into the vat that gets turned into canned sausage would be stupid under any account.
For what I know, the producers may already be throwing vegetable fillers into the mix, as I can’t see first grade meat going into second class product, and using the cheapest of cheap cuts in the lowest quantity they can get away with before having to brand the product as full on vegan.