Sorry, noCal boys, I'm talking about edible stuff here.

A local butcher makes about 20-30 different kinds of sausages, I'm guessing. I've tried about a dozen. Some are good, some are so-so.

Some are just too coarsely ground for me. The linguica, for example. If I were a veterinarian I'm sure I could have identified the organs used in that sausage.

Anyways, the Basque lukinka sausage is just bomb. Never had anything else like it - been buying it for the past year. On the grill or in a white bean soup with leeks, this stuff rocks. There is little info on that style on the net. There is a significant Basque population in Chino, as well, so I'm guessing this is authentico.

Apparently, they do not ship and they have no web site, so... come on down for a visit.

Next time I head back to California to visit my folks I'll have to keep that in mind. I used to live in Chino!

What is the place called, Mark?

I'll be in California next week, but not down south.

I do have some local deer meat in my fridge though. Some dried/summer venison sausage, cold cuts, ground, and a roast. A friend's neighbor hunts them and always has more than enough to share.

Hottinger. Here's a little shout out for them:

http://www.yelp.com/biz/hottinger-family-meats-chino

The steaks are hit and miss. They usually have 3-4 different rib-eyes to choose from. I've found the best steaks here are always darker red and well marbled. Shipped in from Colorado apparently.

Over time I have come to the conclusion you have to buy what looks good rather than go in for a specific cut - at any store.

Pork Fat Rules.

I wish we had something like that here. My wife has been researching to find some local places - none have this much variety.

Anyone in Melbourne, Australia,

http://www.littlecreekbeef.com

A farmer in the Yarra Valley who is also a fully qualified butcher. The first time the meat is frozen is when it goes into your freezer. Usually the beast isn't popped off until the orders are placed.

Meat is cured properly. It will melt in your mouth. It is the only way we get our Beef and Lamb now.

In a recent survey, 44% of Canadians would rather eat bacon, than have sex.

I wonder if this applies to sausage.

And the other 56% would like to have a BLT while gett'n jiggy.

I do that all the time, gets crumbs in the bed though.

The wife hates it when I bring the frying pan to bed with me......women they will never understand.

That link wouldn't work for me but I found them online. "At our boning room in Coldstream, the beef is dry aged for 2-3 weeks before it is butchered." Most places dry-age cuts don't they?

I think I'll search around for a similar operation locally (though they can use all the hormones and beer and whatever else they want as long as the steaks are marbled and delish :)).