Quote:
Originally Posted by Siberian
Yum, liverwurst 
The availability of these foods in your average supermarket is certainly declining. The good news is many of these foods that are/were dying are being made by small artisan producers which don't have the ability to get into your average supermarket.
In some ways I think this is a good and needed evolution, the shift from supermarkets having everything to smaller producers in niche markets. The Limburger cheeses, liverwursts, dried sausages, etc. that you find in the stores are generally low-quality anyhow. The smaller producers I have come across are less interested in scale and more so in traditional methods and quality.
Having said all that it can be tough to stay in business for said small producers these days. And even with more of these small shops at work, many many recipes and types of foods will still be lost IMO. |
I grew up eating Stiglmeier Gänseleberwurst (goose liver sausage) you cant find it at the store anymore.
Worth