The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

HP OPINION A KUTT ABOVE: SAVOUR THIS: ‘COTTON BAG’ SUMMER SAUSAGE THE STORE, SPACIOUS AND INVITING IN THE CENTRE OF DOWNTOWN, OPENED IN 1989, WRITES ANDREW COPPOLINO ANDREW COPPOLINO Column With the fall comes cool- er weather. With cooler weather comes meat pres- ervation — e fall hap- pened to be Waterloo Coun- ty in 1803. Historically, before re- frigeration, farm families would fatten their live- stock during the summer and slaughter them in the autumn and winter weath- er to have food on the table during the snowy, icy months when nothing was growing. There would have been a bustle of activity, often groups of families, wash- ing, rendering, slicing, grinding, mincing, drying and salting the meat, It economically critical that every ‘part of ie animal be used, and some was processed like ground beef (or pork) and preserved as "cotton bag" summer sausage. The bungs of sausage were hung tocureinacool, dry place along with root- cellar storage of the on- s, turnips and potatoes off fall harvest. The idea was that hav- ing the sausage prepared crew Coppolino photo An Cotton bag summer sausage at St. Jacobs Farmers' Market. and cured near the end of the year would mean the household could have the protein later. ‘Hence, " ‘sum- mer sausage." Many countries and cul- tures throughout the world cure meats, from the salu- mi of Italy and the biltong of South Africa to Norwe- gian fenalar and Chinese Jinhua "Waterloo cot fare" rom the re- 's Germanic settlers, we cat enjoy a culinary history that includes sum- mer sausage and the deli- cious beef and beef-pork versions available at Kitch- A KUTT ABOVE ry tur St, S, Elmira Website: www. kitchenkuttings.com Phone: 519- 8225 en Kuttings in E. ‘mira. The store, spacious and An adjacent café serves breakfast and soups, sal- ads, sandwiches and raps. The store shelves and displays are packed with jams, pickles and pre- serves, as well as local and imported cheeses, and old- timey fudge and brittle. There's a large meat- and-cheese deli counter, over which are displayed the sausage bungs; the rec- ipe, according to co-owner Lydia Weber, dates to when her parents arrived in the A festival where light, ar Lumen is an immersive fes 30 installations. *FREE* #Lu SAT. SEPT.24 6-11PM UPTOWN WATERLOO LumenFestival.ca area from Germany de- cades ago. The sausage itself is , Weber Sum- "This summer sausage 8 is still made the old-fash- 8 joned way with a cold 8 smoke," Martin said. Like all things fermen- ted and reduc and magically transformed by time — cotton-bag summer sausage goes through afew stages before it hits the shelf. Or the rafters. "The beef, or the beef and pork combined, is mixed with spices, Pressed, bagged and hung to smoke for about a week," siydia Weber said. "It then hangs for another two weeks to cure." See ‘THIS’, page 10 Weiter tloo oeitel V) ce eo 'e[D]UOIYDOOLETEM