One of the few items that made it into my bag on the way back from the US was this little pack of Boar’s Head pepperoni. As I was back in France, I had to class it up a bit, so I lightly spread butter on some good bread layered with cornichons and it was spectacular. Pickles are too big for me to enjoy, but a cornichon is a wonderous creation.
Boar’s Head meats are the best you can get in the US [site]. The company’s been around for almost 100 years and they somehow cure, roast and smoke the most incredible stuff. They also make cheese that’s equally delicious. If you’re ever looking for a good deli, check to see if they have the company’s logo in their window.
Learn something else
Pepperoni is an entirely American salami. (I’ve mentioned this before.) Snobs will tell you that since it’s not Italian, it’s a) not good or b) shouldn’t be on a pizza. As usual, snobs are wrong. Among the sausage’s many attributes are its consistency (no globs of fat), its slight spice and its perpetual eatability. I love other sausages too, but I would never be able to eat a quarter pound of, say, spicy soppressata in one sitting but I could totally do that with some ‘roni. This last thing is also part of what makes it American.
Be amused by something
Even though the appearance of the artisanal pickle was one of the early signs of the current Hipster-pocalypse, it can still be the source of comedy. Last year, “The New Yorker” published a four-part story by Simon Rich called Sell Out which is really funny and a clever indictment of everything that I think is wrong with America today. (Conversely, if you love what’s happening in the culture, you will also find your beliefs vindicated.) The story is *not* behind a paywall, so you can read it and then decree that everything “Is fine” in a knowing manner. [ETA: Part 2, Part 3, Part 4.]
“To be in a pickle” is a phrase that means “to be in a messy or difficult situation.” I imagine that being in a vat filled with vinegar and salt would be both of those things.