RL Reeves Jr’s Charcuterie Report
We ran over to Shank Charcuterie last week to buy a few pounds of hog meat to convert into Tasso ham. Later this summer we’re cooking for a wedding party of 95 hardworking Texans and we wanted to make sure our ham work was at its peak.
It is. Continue Reading
NuNu’s is producing some of the best charcuterie in Louisiana
T-Boy Berzas at his slaughterhouse in Mamou Louisiana
Enter cauliflower boudin.
Purists may be outraged but Berzas is a savvy businessman whose sausage making skills are nonpareil in Acadiana.
Cauliflower boudin has only been on the menu for a short time but the meat shop has already sold over a thousand pounds of the stuff.
Of course if you still want the genuine article, T-Boy’s will be more than happy to oblige.
On The Road With RL Reeves Jr: T-Boy’s Slaughterhouse In Mamou Louisiana
Iron Age Bacon From The Test Kitchen Of RL Reeves Jr
Bryan Butler (left) Is Texas’ Butcher King
When we lived in Austin, Bryan Butler of Salt and Time was an invaluable resource. The man who is now known as Texas’ Butcher King was always willing to help us out on our kitchen projects. For instance: we scored an 18lb, two year old country ham from Benton’s up in Tennessee and needed the shank finessed out by a professional. Butler did it in under a minute.
Last weekend the old-school meat cutter faced off vs Michael Majkszak, owner of Majkszak’s Meat Market in Conroe, and Shawn Knowles, owner of Old Town Market in Lewisville in a showdown sponsored by The Texas Beef Council.
Butler, who’s logged 22 years in the meat game, schooled the upstarts to win $5k.
Bryan Butler is the king of Texas butchers.
Andouille from Best Stop in Scott Louisiana
Iron Age Bacon
Late last year we were hanging out with the butcher at Shank Charcuterie here in New Orleans, and doing what we always do, talking about where the best pork bellies are coming from these days. Continue Reading
Charlie T’s in Breaux Bridge has been putting out some of the best boudin in Acadiana since 1994. If you like plenty green onions and lots of pork stuffed into your boudin links then take the drive to St Martin Parish. Continue Reading
Heartbreaking news out of western Kentucky as Meacham Country Hams has announced their closure. The old charcutieres are hanging up their salt boxes, and cancelling their orders for cords of cured hickory wood. Continue Reading
A Duroc Hog On A Morning Ramble At Fudge Family Farms