During a series of trips across the country, chef Joel Tate and Fine Dining Restaurant Group owner Gavin Fine realized a common thread in their travels - a constant pursuit to find the very best cured meats an area had to offer. The pursuit led from butcher shop to restaurants, specialty grocers to wine bars and everywhere in between. Naturally, for chefs, the exploration was appropriately paired with discussion around which flavors, techniques and processes seemed to yield the best result.
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