Chefs go whole hog for charcuterie

At independent restaurants around the country, chefs are creating their own sausages, smoking their own bacon and developing their own salami

Jacob Sessoms’ customers were not interested in his $12 charcuterie plate when he sourced it from the best cold cuts and pâtés he could find.

But now that he makes everything in-house, it’s a best seller.

“It’s a really good way to make money if you do it right,” said Sessoms, co-owner of Table and Tod’s Tasties, two restaurants in Asheville, N.C.

The combined food and labor cost of his charcuterie board is $4 to $5,

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish