Chefs-as-Butchers Trend Growing

Chefs-as-Butchers Trend Growing

Food & Drink

Chefs-as-Butchers Trend Growing

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The trend of chefs dabbling in charcuterie appears to be gaining momentum.

At independent restaurants across the USA, knife-wielding chefs are making their own ham, sausage, bacon and salami.

Restaurants are finding that in-house whole hog butchery and on-premise smoking of meats can be a profitable way to do business. It’s another extension of the movement toward more local sourcing of ingredients that’s being embraced by restaurants and consumers alike.

Among the restaurants taking on this challenge are two located in Asheville, N.C., Table and Tod’s Tasties, and an eatery in San Mateo, Calif., Viognier. These operators are featured in a story reported by Bret Thorn for Nation’s Restaurant News.

Eat Here in Sarasota, Fla., is another casual dine restaurant/bar going whole hog for charcuterie. Served only in the upstairs bar area, charcuterie masters at Eat Here serve up platters of salty and spicy delicacies known to spark an increase in the amount of beer and cocktail orders.

With the economy still stalemated, look for more restaurants to move in this direction, going in-house to both save money and ratchet up the quality of the meats they offer on the menu.

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