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Charcuterie: Cypress/Artisan Meat Share

Charcuterie: Cypress/Artisan Meat Share
December 2014

Talk whole hog, and you’d better be talking to chef Craig Deihl, long renowned for his snoot-to-toot whole-animal charcuterie program at Cypress restaurant. Curing pastured Keegan-Filion Farm Tamsworths and Carolina Heritage Farms Guinea hogs has been a lasting passion. Recently Deihl transformed his seasonal Artisan Meat Share CSA into a “meat-tropolis” in the trendy Elliotborough neighborhood, replete with a blue-ribbon menu of charcuterie boards and meat sandwiches; a case of fresh, cured, and smoked meats to purchase by the pound; and enough veggie sides to satisfy the stray vegetarian. Cypress: 167 E. Bay St., (843) 727-0111, & Artisan Meat Share: 33 Spring St., (843) 641-7299,

❋ Readers’ Choice: Edmund’s Oast