Sunday, November 01, 2009

Meat, meat, and more meat

Craig Deihl of Cypress has started a blog, with the first post recounting how he got started butchering whole hogs in house. He also announces his new Artisan Meat Share, a CSA-style arrangement but rather than four zillion tons of rutabagas and squash you get a big sack of artisanal charcuterie, made right there at Cypress from whole South Carolina hogs.

This might be the breakthrough food event of the year.

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