Whether these meat products are called charcuterie (French), salumi (Italian), or artisan sausages (American), we are so down with this tasty retro trend in the craft of butchering and preserving meat. The chefs at these local companies are mastering the art of preserving meats, turning pork, beef, lamb, and seafood into delectable dishes that can be purchased at farmers' markets around the city. Locavore chef Jesse Griffiths hot-smokes meats that are sustainably raised in Central Texas. Chef Lawrence Kocurek uses time-honored French techniques to create sausages with everything from local pork to Gulf seafood. Salt & Time's Ben Runkle is the new kid on the block, curing meats in the Italian tradition. We salute their work and are hungry for more.
Kocurek Family Artisanal Charcuterie
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