Gifts for the meathead

0

Comments

Add +

  • Photograph: Marielle Solan

    Charlitos Cocina

    Charlito's Cocina Chorizo Locavores can give up the imported chorizo, thanks to Charles Wekselbaum. The sausage buff studied the art of charcuterie at the French Culinary Institute before traveling to Spain to hone his craft with distant relatives. He now cures his rustic, spiced links in the States. Available Saturdays at Smorgasburg, 27 North 6th St between Kent Ave and the East River, Williamsburg, Brooklyn (brooklynflea.com) through Sat 19 * Brooklyn Flea, 1 Hanson Pl at Ashland Pl, Downtown Brooklyn, after Sat 19. $12.95.

  • Photograph: Lindsay M Taylor

    Col. Bill Newsom's Aged Kentucky Country Ham Southern sensation Sean Brock, a James Beard Award winner, uses these prized hams at his groundbreaking Charleston, South Carolina, restaurants McCrady's and Husk. It's harder to come by the specimens up north, but Meat Hook partner and Kentucky native Ben Turley has an in---ties to the granddaughter of company founder H.C. Newsom. Quantities of this cured, smoked and dry-aged pork are limited, so get to the shop while it's still in stock. Pick up a short stack of slices or a whole or half ham for your favorite porcine-lover, so they can judge for themselves whether this is truly the country's best artisanal ham. Available at The Meat Hook, 100 Frost St between Leonard St and Manhattan Ave, Williamsburg, Brooklyn (718-349-5033). $22/lb.

  • Photograph: Jakob N. Layman

    Bacon Give Me a Lardon

    BACON GIVES ME A LARDON T-shirt Brooklynites have been packing Fleisher's Grass-Fed and Organic Meats---an offshoot of the revered upstate butcher---for its top-notch cuts since it opened in September. Meat enthusiasts can show their carnivore pride with one of the shop's cheeky tag-line tees, which include gems like BACON GIVES ME A LARDON and YOU CAN'T BEAT OUR MEAT. Available at Fleisher's Grass-Fed and Organic Meats, 192 Fifth Ave between Sackett and Union Sts, Park Slope, Brooklyn (718-398-6666). $20.

Photograph: Marielle Solan

Charlitos Cocina

Charlito's Cocina Chorizo Locavores can give up the imported chorizo, thanks to Charles Wekselbaum. The sausage buff studied the art of charcuterie at the French Culinary Institute before traveling to Spain to hone his craft with distant relatives. He now cures his rustic, spiced links in the States. Available Saturdays at Smorgasburg, 27 North 6th St between Kent Ave and the East River, Williamsburg, Brooklyn (brooklynflea.com) through Sat 19 * Brooklyn Flea, 1 Hanson Pl at Ashland Pl, Downtown Brooklyn, after Sat 19. $12.95.

Users say

0 comments