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Designer Meats

By Katharine Shilcutt June 10, 2010

Catalan executive chef Chris Shepherd, the man other Houston chefs call The Godfather, grabs a handful of his very own homemade sausages and starts slicing them into gauzy... More >>>

6 Images

For Shepherd, curing his own meats is a natural extension of his desire to prepare his food with local produce.

Feast's Richard Knight and James Silk are from England, where cured meats are as common as hot dogs are in America.

When it comes to making charcuterie locally, says the Grove's Ryan Pera, "The challenge is to beat the Houston weather."

Stella Sola's Justin Basye covers a piece of meat with salt to cure it.

Basye is so into charcuterie, his Twitter handle is @BigSalumi.

Catalan's Chris Shepherd is at the forefront of charcuterie in Houston.

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Basye is so into charcuterie, his Twitter handle is @BigSalumi.

photo by Troy Fields

Basye is so into charcuterie, his Twitter handle is @BigSalumi.

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