A Dictionary of Charcuterie . . .
A beef eye of round, salt-cured and aged for several months.
Marbled pork neck muscle, salt-cured and aged for several months.
Pork back fat rubbed with salt and aromatics and aged for several months.
A whole pork loin, salt-cured and aged for several months.
A finely ground pork sausage that’s cooked rather than cured. Basically, a better bologna.
Finely ground pork and pork fat seasoned with chiles, fermented, and smoked. Kind of like spreadable salami.
Salt-cured ham, aged for up to eighteen months.
A fermented and air-dried sausage of ground meat mixed with salt and spices and aged for several months.
Pork salami spiced with black pepper and chiles and aged for several months.
A finely ground sausage, stuffed into a boned-out pig’s foot and cooked.
. . . And Where To Get It
Salt & Time
1912 E. 7th
The chile pequin and oregano salame has a nice kick.
W Hotel, 200 Lavaca
The duck bacon is my favorite bite of cured meat in Texas.
1617 Hi Line Dr
The lonzino melts on your tongue. And the coppa ain’t bad either.
2808 Greenville Ave
One of the first restaurants in Dallas to make its own charcuterie. Try the chicken liver pâté.
408 W. 8th, Ste 101
Home of the finest salumi plate in Texas.
550 Heights Blvd
The pecan mortadella is nutty and rich.
1100 Westheimer Rd
Try the lean bresaola and the not-so-lean zampone.
306 Pearl Pkwy
The whipped pork butter is like a porky marshmallow cream.