Craig Deihl has become well-known for his charcuterie program, which grew out of his need to use the entire pig, ordered from local farms. At Cypress, he has refrigerators full of curing meats, which turn up on all kinds of dishes from the kitchen. You can also pony up for the quarterly Artisan Meat Share and get a goodie bag full of specialties. Savory goodness.
© 2016 Charleston City Paper