A muffaletta from Tag’s Deli in Chalmette. Stacked full of cured meat.

Gray, Kentucky is just a little speck on the map nowadays but at one time it had several bustling businesses. There was a diner, a well-outfitted general store, a motel, and a handful of tiny, old-fashioned country quick marts. The village is fading but at least it can lay claim to being the home of 16 year old Lily Jones and her prize-winning country ham. How many teenage girls are staking their claims in the world of charcuterie? Not many. Read about Ms. Jones’ exploits here

I’ve taken dozens and dozens of motorbike trips throughout Mexico but have yet to visit El Mercado de Yecapixtla where Cecina Eva and Cecina Aída vend cured, dried Mexican beef alongside other renditions of American charcuterie. Paco de Santiago has the tale of a generational family business here

Cajun Traditions Food Processors has purchased an old garment factory in Church Point, Louisiana. They’re turning the factory into a Cajun meat manufacturer. This will mean jobs, and more importantly boudin being produced in 1000 pound lots that will be shipped all over the great state. more

Back in the early 90s Willie Joe Showels was one of the few men selling boudin in the city of Austin, Texas. I used to love to visit his Willie’s Barbecue joint on Martin Luther King Boulevard. We’d sit around talking about smoked meat, and he’d regale me with stories from the good old days. Willie Joe has passed away. He is survived by 10 of his 11 children, 42 grandchildren and 72 great-grandchildren more

Are you a Muslim with a deep yearning for bacon that must go unanswered due to religious restrictions? Godshall’s Quality Meats has some bacon products that you may feel like exploring more