To continue the
Sorry TD lost me at gourmet & square??? WTF ???,
Wassa our butcher uses pig gut?? for skins as well, bugger all fat so they taste great on the BBQ. Allways tease him I had to add some oil to cook the onions LOL.
We also have a very traditional German butcher in town and his range of smoked sausages (great in a pasta) plus other meats are awsome, he manufactures for 3 days, then only has the shop open on Thursday & Friday.
Pauly bought a smoked bacon hock last week for a pea and ham soup mmm mmmm mmmm.