The Austin Chronicle

Local Restaurants Curing Their Own

By Mick Vann, April 10, 2009, Food

Local restaurants have really taken the local pig to heart, and many are doing their own old-school house curing. This list offers some examples of local cured pig fare.

Vespaio and Enoteca Vespaio (1610 S. Congress, 441-6100, 441-7672, Ryan Samson buys whole local hogs to make guanciale, fresh sausages, bacon, pancetta, lardo, scrapple for brunch, galantines, pâtés, and mousses.

Olivia (2043 S. Lamar, 804-2700, James Holmes and Morgan Angelone are producing house-cured bacon, sausages, charcuterie (mortadella, capacolla, prosciutto), pancetta, headcheese, and guanciale.

Taste Select Wines (202 W. Cesar Chavez, 478-2783, Bill McGrory receives praise for his house-cured bacon, wild-boar sausage, ham, guanciale, and headcheese.

Cipollina (1213 West Lynn, 477-5211, Parker White is doing house-cured bacon and ham and a number of different sausages.

Uchi (801 S. Lamar, 916-4808, Tyson Cole consistently offers house-cured pork belly and bacon.

Roy's (340 E. Second, 391-1500, Larry Kocurek cures guanciale, pork brasaola, prosciutto, and salami.

ASTI (408-C E. 43rd, 451-1218, Chef Johnny Bates is making pancetta, brined hams, lardo, and rillettes.

FINO (2905 San Gabriel, 474-2905, Jason Donoho is curing pancetta, ham, and bacon.

parkside (301 E. Sixth, 474-9898, Shawn Cirkiel ambitiously produces house-cured bacon, cotto salami, capacolla, linguica, chorizo, rillettes, pâté, headcheese, and pancetta.

Hudson's on the Bend (3509 RR 620 N., 266-1369, Jeff Blank and Robert Rhoades always have house-cured smoked pork belly and wild-boar sausages.

Cissi's Market (1400 S. Congress, 225-0521, The SoCo grocer serves house-cured bacon and homemade sausages.

Jeffrey's (1204 West Lynn, 477-5584, Deegan McClung is making house-cured bacon and guanciale and will begin making andouille and several charcuterie items within a couple of weeks.

TRIO at the Four Seasons (98 San Jacinto, 685-8300, Chef de cuis­ine Todd Duple­chan has big plans for a local pig fattened on local pecans, following in the tradition of Spain's pata de negro jamón ibérico de Jabugo. He'll be inserting ham, headcheese, bacon, and a wealth of assorted charcuterie into the menu over the next month or more.

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