The Irish Times’ Marie Claire Digby goes longform with an article on Irish charcuterie. The Irish have not been spoiled over the years with an abundance of local, skillfully-cured meat but a new generation of small-holders have set out to change that. At Forest and Mercy, chef Ciaran Sweeney offers a board with bresaola; duck hams; corned beef tongue smoked in-house; rillette of pork neck and mustard; home-made black pudding, and coppa along side saucisson sec.
Although Food Republic prefers the clumsy sounding charcuterist to the actual proper word charcutiere, we still found good tales in their article on Deep South charcuterie.
We have an excellent cured meat house right down the street from our home in New Orleans. Ian McNulty reviews Shank Charcuterie.
The big boudin cook off is coming next weekend to Lafayette, Louisiana. Details here.
And no. Charcuterie can never be vegan just as bacon can never be uncured. That is all.