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Worth a trip: Boucherie board at Big Jones
Chicago is a sausage fest—but it wasn't always that way. Ten years ago, you'd be hard-pressed to find platters of encased meats, rustic pates and cured meats outside of the old-school German restaurants. But in 2005, Michael Ruhlman and chef Brian Polcyn released "Charcuterie: The Craft of Salting, Smoking and Curing." Young chefs caught the charcuterie bug and today, almost any gastropub worth its pork has a butcher's board.
By Michael Nagrant, @MichaelNagrant
November 4, 2013