"Omelet" <ompomelet@gmail.com> wrote in message
newsmpomelet-222315.07180707112009@news-wc.giganews.com...
snip
>
> I've read about Souse recently. I'd like to try making it some time!
> Iirc, it's strictly made with pork.
> --
> Peace! Om
>
I didn't know that it was strictly pork. When I was growing up, we'd go to
the butcher shop and ask for souse. It would always be the beef (small
chunk) kind. I don't see that product very often around here as a lunch
meat, but I do occasionally. (maybe Oscar Meyer packages it) As a child, I
understood that souse was a lunch meat that was held together with jelled
meat broth. If I were to travel away from my home area by about 50 miles,
souse would become a pinker product, slightly larger chunks of meat with
maybe pickle in it? It's been a long time. We always ate those sandwiches
with horseradish spread on the meat.
Janet