Charc Week 

Cured meats with passports 

| National   Dining | Kaitlyn Goalen

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Pho headcheese at Revival Market (Photo: Julie Soefer)

Traditionally, the French and the Italians have fought over dominion of the charcuterie plate.

But as more American chefs get into the habit of curing, smoking and stuffing their own meats, the flavor profiles are skewing globally. Specifically, they’re being flavored with ingredients from the Asian pantry.

At Jamie Bissonnette’s Coppa in Boston, the pork pâté seems traditionally prepared at first glance, but a taste reveals the unmistakable flavor of red curry.

In Houston, Revival Market's chef Ryan Pera tips his hat to the city’s large Vietnamese population with his pho headcheese. The terrine is flavored with lemongrass, garlic, ginger and fish sauce.

And in Chicago, brunch favorite Longman & Eagle has launched a meat-centric pop-up called the Saturday Sausage Shop. Recent menu items include a pho sausage: a veal link flavored with reduced pho stock, served on a roll slathered in fish-sauce mayonnaise and topped with rice noodle salad, basil, cilantro and a wedge of lime.

We’ll be on the lookout for miso-cured prosciutto and dashi-spiked rillettes, surely coming soon.

Read About One of Our Favorite Charcuterie Makers
See a Curry Recipe
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Coppa 253 Shawmut Ave Boston MA 02118 617-391-0902 Revival Market 550 Heights Blvd Houston TX 77007 713-880-8463 Longman & Eagle Offsite Bar 2657 N. Kedzie Ave. Chicago IL 60647
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