If you or someone you love is a big fan of pig, well you’ve got some interesting ways to get your fill.
First, there’s Craig Deihl, our own master charcuterian, who has closets full of hanging sausages and curing meats over at his restaurant Cypress.
He’s been doing an Artisan Meat Share for a while now where you can purchase a bag of charcuterie and other housemade meats, but this year, instead of doing quarterly installments, he’s fulfilling orders for special holidays, like Memorial Day (this weekend) and Father’s Day.
The Memorial Day package comes with enough smoked pork shoulder, bratwursts, hot dogs, burgers, barbecue sauce, and sauerkraut to feed 10-12 people. The Father’s Day package is stocked with charcuterie and cured meats and an in-house, dry-aged steak for two. Each package is $50 and can be ordered by calling (843) 937-4012, ext. 229.
Another meaty option comes courtesy of Jason Houser of Meathouse, the artisan butcher at the weekly farmers market.
He’s offering pork shares of entire pigs (190-230 pounds) at $5 per pound. You can buy a 1/4 share for $250 and receive chops, boston butt, shoulder roast, belly, shank, and ground pork. Add $80 and you can get that belly made into bacon and the ground pork made into sausage. A half-share is $500.
For more information, visit their Facecbook page or call Houser at (843) 469-6000.
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