Hoisting the Clarence Knebel Best Of Show Memorial trophy at the American Cured Meat Championship would be right up there with winning 24 Hours At Le Mans for the Scrumptious Chef crew.
There is no higher accolade in the world of preparing animal flesh as a comestible. This year Bardine’s Country Smokehouse in Crabtree, Pa took home the coveted award for their knockout “Country Bacon”
We are weeping with envy at the good fortune of Crabtree, Pa.
Heading to San Diego for a craft beer getaway? Save room for a charcuterie board. Here’s a list of the best sources for cured meat out that way http://www.designntrend.com/articles/47348/20150415/best-charcuterie-cheese-boards-san-diego-area-weeks-wanderlist.htm
Established in 1894 and still running strong in 2015. Avril-Bleh offers 35 different types of sausage every single day http://citybeat.com/cincinnati/article-32657-be_your_own_sausage_.html
The Cockentrice in Atlanta has food critics foaming at the mouth for Chef Kevin Ouzt’s eccentric cured meat compositions. He’s hated. He’s loved. http://clatl.com/atlanta/restaurant-review-the-cockentrice/Content?oid=14292422