If you ever wondered where chefs get that cool butcher stuff you see them using, or if you ever wondered how chefs in restaurants like Poscol get such amazing salamis and dried hams, here’s your answer: They shop at Allied Kenco (26 Lyerly Street 713-691-2935) butcher supply.
A haven for hunters who make there own summer sausage and chefs who like to do their own salamis or sauerkraut, Allied offers curing salts and seasoning for boudin. It’s like Target for chefs — you can’t get out of there without spending $200. Knives, sausage casings, grinders, stuffers and smokers. It’s a playground for people who love to turn the lesser used parts of a pig into something magical. Like hot dogs…
This article appears in May 27 – Jun 2, 2010.