Mark Thorson wrote:
>> http://www.buddig.com/
>
> Have to agree there. When I was a student,
> I used to eat a lot of those type of sliced
> formed meats, and Buddig was the best.
>
> A favorite breakfast was a two-egg scrambled
> omelette, layer of shredded cheese as it starts
> to set up, layer of julienned Buddig meat,
> then fold half of the omelette over the other
> half. Platter as soon as it's firm enough
> to move out of the pan. If I catch it just
> right, the egg is still creamy runny and
> the cheese is melted but not cooked.
>
> Haven't made one of those in about 30 years.
> It would probably give me gout now, unless
> I prepared by not eating any meat for a day
> and washed it down with lots of Old Milwaukee
> non-alcoholic beer.

My parents were quite fond of Buddig meats. I am thinking they
are cured. I have not eaten them for decades.

--
Jean B.