It must be the onions

With the pig eviscerated and trimmed it is placed in the harness and exposed to the smoke for hours. Until the meat is tender and fully flavored. I remember learning this recipe by stealing it from that chef Venerio. I had been asked to come to the Lords house to bring some of my specialties, and to make a fresh sausage for the dinner party. From the moment I arrived Venerio treated me like one of his kitchen boys instead of the craftsman I was. He was well known for his whole pig dinner, which would not have been half as good with out my hogs anyway, so I was careful to at least partially act the part of some knavish bumpkin. Once he was thoroughly convinced of my idiocy I was able to ferret out a few of his tricks and secrets. I had intended to make Vernerio look the fool when I recreated his prized meal, only better with in a fortnight, but my lord had other plans. I had been made his ghoul a few summers previous, and while I never had direct dealings with him, I apparently had become a favorite vassal, much to Vernerio's upset, I wonder what ever happened to Venerio.