“… it’s a bit like making sausages. You don’t want to see them made, but they sure taste good …”

I love charcuterie. Of all shapes and sizes. Of all flavours, from savoury to hot. Fatty to dry.

Problem is, really good charcuterie demands careful preparation, respect for the process, and skill honed over time. And paying trough the nose.

“… His meats earn above their weight class, too. Eve’s $16 charcuterie plate, which features 12 to 15 of [Dan] Fisher’s sausages and terrines, brings in $32,000 a month, Fisher says. Nowadays it seems like charcuterie is on every menu in town whether or not it’s made in-house …” (Washington City Paper)

Still, you have to admire an industry where a specialist like Salumi Artisan Cured Meats can plainly state that some products - even commonly available ones like pancetta - aren’t available. And others won’t be ready until the spring.

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