This charcuterie shop's philosophy? Appreciating our farmers, sourcing our meats ethically, and "choosing to do the right thing and put the right foods in your body."If ever there were such things as meat celebrities, Kevin and Megan Ouzts would be it. After the two began making their rounds on the farmer's market circuit selling meats responsibly sourced from ethical local farmers, carnivores around town started to realize that, hey, maybe there's something to this whole sustainable food thing. One of the first products they started making? Their beloved jerky, made with Brasstown beef in two insanely delicious flavors, Sweet Southern (flavored with sorghum syrup and small-batch bourbon) and the Peppered Umami, given a kick with heirloom Szechuan peppercorns and a cask-aged dark soy sauce marinade. Trimmed, sliced, marinated and dehydrated in-house, this jerky is obviously a far, far cry from what Kevin calls the "stuck at the airport kind of jerky." We don't think we'll miss that particular varietal one bit.
While you're there, of course, you'll want to load up your meat-basket with plenty of Kevin's other specialties: Louisiana-style tasso and boudin, dry-aged steaks, pork rillettes, house-cured prosciutto, sorghum and black pepper bacon, even whole rabbits (sorry, Bugs). While the shop clearly is laser-focused on quality and taste, the, er, meat and potatoes of their whole operation is tied to a greater philosophy: that of appreciating our farmers, sourcing our meats ethically, and, in Kevin's own words, "choosing to do the right thing and put the right foods in your body." If putting that house-made Spanish chorizo in our pieholes is right, we don't wanna be wrong.
Beef Jerky, Free with your Scoutmob app
Salumi (Finnochiona, Genoa, Sauccison, Fegatelli, Petit Sec, Rosette de Lyon, Chorizo)
Tues. - Fri., 12 p.m. - 8 p.m.
Sat., 11 a.m. - 7 p.m.
Sun., 11 a.m. - 6 p.m.