Garden and Gun magazine reports that the South has a lot more to offer than just BBQ, thanks to a renewed interest among chefs in the joys of charcuterie.
In New Orleans, for example, there’s Cochon Butcher, Chef Donald Link’s recently opened retail shop, offering up house made sausages and salumi.
Chef Craig Deihl of Charleston’s Cypress restaurant has begun his own local Artisan Meat Share program.
And in Atlanta, the new Pine Street Market is fast becoming a favorite with its impressive selection of house-cured meats, from tissue-thin coppa and delicately spiced pancetta to European-style sausages. And the best part, courtesy of the Internet, is you don’t even have to be in Atlanta to get a taste.