stored in: Artisan Meat Share and tagged:

_IIP3223I invite you to share my passion for small batch artisanal foods. My goal with the Artisan Meat Share is to bring the same high quality provisions that you receive at Cypress into your home. This is an exclusive offer to pick up quarterly packages of local charcuterie.  $200 purchases your November, March, June and September shares. We will offer a total of 100 shares for local pick up. To become a member of the artisan meat share call 937-4012 ext 265.

logo_finalAn 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 will also be featuring products such as ham, bacon, tasso, andouille sausage, lamb bacon, pork rilletes and lard biscuits.  We also have some cured hams that are almost a full year old, we would like to hold onto them for another ten months.  We are currently working on smoked beef jerky and a Chinese sausage known as  lap chong.


stored in: porchetta, Pork, salami and tagged:

tamworth pig

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 some would say “no, I can’t sell you the whole pig. I’d have to sell other chefs the whole pig too.”

I kept at it and finally sourced pasture raised tamworth pigs.  Keegan-Filion farms wanted to start pork production on their farm and were looking for chefs that would use it. I quickly jumped on board and I’m so glad I did. Their pork is amazing!

We started getting pigs that weighed in at 180 pounds.  The meat was nicely marbled and had a beautiful white fat covering.  We would produce chops, braised belly, smoked shoulder, cured country hams, and head cheese. We got pretty good at this and felt that after a couple of pigs it was time to get some smaller ones that weighed around 80 pounds. These pigs were used to make porchetta. This is when the pig is boned out and stuffed with pieces of shoulder and ham that have been mixed with garlic, fennel, rosemary, and chile flakes.


It then gets rolled, tied and slow smoked for 4 hours and finished in a fiery hot oven until the skin bubbles. Nothing better than a crispy pork skin wrapped around juicy pork. Wewill be using this technique for Thanksgiving this year. DSC_0047

In the process of purchasing whole pigs we began making cured salumi. With a cold temperature and high humidity the idea seemed like it might work.  Well after about 2 months the first salami was done and it turned out pretty good. INS pics 002

We kept at it and made modifications along the way and ended up creating better salami’s.  This quest has lead to a salami plate on the menu including  5 varieties at a time (Tuscan, Genoa, Wild Fennel, Sopresatta, Coppa). We pair the salami plate with marinated olives._IIP3340