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The Art of Charcuterie John Kowalski
Publisher: Wiley, John & Sons, Incorporated

Originally, the art of charcuterie was used to preserve meat in the Middle Ages. Because as insane and possibly snobby as it certainly seem to attempt the complex scientific art – charcuterie at home, it isn't entirely true. It was the third attempt at writing a full-blown feature in a couple of months, as my first two ideas fell though. The French charcuteries are one-of-a-kind. Charcuterie (shar-KOO-tuh-REE) are fancy pork and related products made by a charcutier (shar-koo-tee-AIR), a fancy pork butcher. Does anyone enjoy a good dry sausage or cured pork with their cigar? It is what we do with it that makes it that way. The Branded Butcher opened its doors in the Spring of 2012, and is focused on the art of charcuterie while embracing the local farm to table concept. During my layover in Paris, I entered what appeared to be a high-end deli. CHARCUTERIE: Christopher Leach of Longview is a cellist and a visual artist, but his newest creative endeavor is gourmet dry-cured meat. These high-end delis appear all over Paris. The age-old art of charcuterie has taken hold on the Garden Route – there is a growing number of fleischmeisters and foodies making ethically produced cured meats using traditional methods. The star of the menu is undoubtedly the charcuterie by Sylvain Gasdon, disciple of Gilles Verot, the art form's Mozart. Ruth Hauri, friend and fellow foodie, lives in Virginia City, Montana where she devotes herself to the exploration of the art of charcuterie! Like cuisine, a hand is neither inherently good nor inherently bad. To not appreciate the art of charcuterie is to not appreciate the intimacy of the hands. My first “real” feature for the Houston Press, “Designer Meats,” came out last Thursday. What is your favorite, feel free to add the brand or artisan's name.