Artisanal by Chris
Artisanal Deli:
Crafted Meats, Fermented Hot Sauces, Aromatic Smoked Cheeses, & Local Honey
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“It’s like a soul satisfying feeling when you’re eating something that just really hits your heart.”
— Nina Compton, James Beard award winning Chef
Handcrafted deli meats...
But Tastier.
All about the sausage
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All about the sausage • •
DISCOVER OUR
TOP FLAVOURS
WHAT’S COOKIN’?
What people are saying.
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“Chris has the best pulled pork in town.”
— Nirmala, owner of Trini To D Bone
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“The smoked salmon was amazing.”
— Chad
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“Don’t miss out on the charcuterie they offer, it’s excellent :)"
— Emma
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"Best jerky I have ever had."
— Johnny S.
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The Art of Deli
What is Cured Meat?
Embarking on the savory journey of cured meats means stepping into a culinary tradition with roots deeply embedded in history. Dating back centuries, the practice of curing meat emerged as a necessity for preservation before evolving into an artful technique that enhances flavors and textures.
Curing Techniques:
Dry Curing: Dry curing involves applying a mixture of salt, sugar, and spices directly to the meat. The meat is then left to air-dry in a temperature/humidity controlled chamber, allowing the flavors to intensify while removing moisture. This method is commonly used for hams, prosciutto, and some salamis.
Dry Brining: Dry brining involves coating the meat in a mixture of salt, sugar, and various spices. This method is often used for bacon and other shorter-cured meats, resulting in a juicier product.
Smoking: Smoking is a technique that not only cures but also imparts a distinct smoky flavor to the meat. Woods like hickory, mesquite, or applewood are commonly used. This technique is popular for bacon and certain sausages.