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Restaurant Charcuterie  

post #1 of 2
2/10/09 at 6:42am
Thread Starter 
Are you seeing an increase in charcuterie?

Several restaurant chefs in STL are breaking down whole lambs/pigs and have a variety of cured meats on their menus....what products are you seeing an increase?

There are new products happening at Volpi....walked in a couple of weeks ago and found guanciale....too fun! They've also got a line of wine sausages.
post #2 of 2
2/12/09 at 3:29am
There are new products happening at Volpi....walked in a couple of weeks ago and found guanciale....too fun! They've also got a line of wine sausages.

All this a good news and I too see lots of chefs in the Bay Area buying whole animals and makes all kinds of salumi and charcuterie. My only worry is that they pay careful attention to hygene and other food safety risks. Glad to hear about Volpi which is a great old style Italian salumi producer.
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