Sunday, November 01, 2009
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.
Posted at Sunday, November 01, 2009
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