thetrout

Yes, nitrites do create a pink colour in the meat, and they do contribute a flavour, and they do help preserve the meat. But they are not necessary. You can get incredible colour and flavour by using just sea salt. Italian prosciuttos are made with sea salt only and are nothing if not rosy and delicious. I've done lots of cured sausages and a prosciutto with nothing but salt and a good basement--they were amazing, tasty as hell. I guess that depends on what you're making! It certainly isn't needed for its preservative effect in this day and age, but it does contribute its own distinctive flavour. Doesn't one of the pork/charcuterie suppliers mentioned in the Au Pied de Cochon cookbook have a stall at the Jean-Talon Market? (I'm thinking they're right next to the fishmonger in the new building.) They might be able to help you out. Alternatively, you could do what I did and order it from Stuffers.com. They have the benefit of being in Canada, so you don't have to deal with the border crossing. ← ←

Just came back from there--tasty espresso. Place looks good, too bad it's part of the condo block, though. Doesn't seem to have hurt the coffee, and the price is reasonable at 2.19 for a single.

Forget the pink salt! No need, just use regular sea salt and make sure the meat hangs in a good place. Some ventilation is important, but you don't want a direct breeze like a fan. And I think generally you don't want things like sausages to be touching each other or else that's where the mold starts.

Chez Vito used to carry them, not sure if he still does (he's at Fairmount and St Urbain)

My mistake--I checked the Spanish shop today and they don't have them. Several types and sizes of capers, but none in oil unfortunately!

They don't, unfortunately. I just gave Milano a call, and they carry capers packed in brine or salt only. ← What about the Spanish shop on St. Laurent just down from Vieille Europe? I'm not sure that they have them, but I wouldn't be surprised. They have lots of canned and jarred olives and capers in various forms.