Cured in the U.S.A.: The Time for American-Made Charcuterie is Now
You walk into a small butcher shop and are instantly paralyzed by a legion of glorious cured meats. Sopressata and speck hanging from the ceiling on bits of twine, mountains of mortadella and chorizo basking in the heavenly glow of the deli case. You have to be in Italy, right? Maybe France? But the labels are all in English, prices in dollars. You ask the butcher what city you’re in. Portland. Oregon.
But really you could be in Salt Lake City or Austin. American charcuterie brands are showing up to the game in a major way, and it’s time