stored in: Pork, Tasty Food and tagged:

Wow! What an amazing night, the guinea hog dinner was a blast.  This is the most unbelievable pig I’ve ever tasted or worked with. These pigs are simply spectacular to work with. Gra Moore supplied us with three pigs to do this dinner. We used every part of the pig in creating the menu for [...]


A couple of seats have just opened up for this amazing event. Slow Food founder Carlo Petrini will join us along with guinea hog farmer Gra Moore for special night. The tickets available will go fast, so please contact us as soon as possible. 843-937-4012 ext. 265


This is just a sampling of what we currently have in a finished stage. Genoa, Lemon and Rosemary, Bresaola, Picante, Mortadella and Coppa. Did I mention how super tasty these are!


This is the current set up of the salami room. The product moves around the room as it ages. The room is set like a grid each section is done at the same time.Most of the salami in the back are much larger than those in the front. We start out with the left side. [...]

stored in: Pork, salami and tagged:

This is a great video of the crew making salami. Special thanks to rick McKee for shooting it for us. Salami Video


This past saturday was the first pickup for the artisan meat share.  This round included 16 different types of product.  It was a ton of work, but it sure was worth it. Almost all of the items were sliced, which totaled around 20,000 slices. Then we laid them out on deli paper and vacuum sealed [...]


The finished plate includes the american guinea hog cooked in three ways. The first preparation was shoulder confit cooked in smoked fat and finished in a skillet for a crispy crust.  The second preparation was the loin cooked sous-vide at 57 degrees Celsius for 1 hour then seared in a hot skillet.  The third element was [...]

stored in: Pork, Tasty Food and tagged:

I received this amazing guinea hog from Gra Moore. He raises these pigs in Florence, and feeds them heirloom corn, hey, acorns, and other vegetables off his farm.  This pig was full size and weighed 80 pounds dressed. At the first glance it looks normal. Then you look at the jowls, which were huge for [...]

An idea long in the making is finally coming to life.  This is a venture that will allow Charleston locals to receive a share of the cured meats that are being produced at Cypress.  You can expect to see assorted salumi’s such as Genoa, Lardo, Tuscan, Tessa, Bresaola, Sopressata, Spanish Chorizo, Milano, and Coppa.  We [...]

stored in: porchetta, Pork, salami and tagged:

Two years ago I started fabricating whole pigs in the restaurant.  It started out as a quest to teach myself and the staff how to properly use all of the animal.  I remember getting that first pig and realized that everything was about to change.  I would contact local farmers about getting local pigs and [...]