This appeared in the November 2010 Food Issue. The photograph in the link is skewed so I didn't copy it here.
"Charcuterie is a very old culinary art that has been brought back into vogue in a big way, thanks in large part to Detroit’s own Brian Polcyn, chef/owner of the Forest Grill in Birmingham and Cinco Lagos in Milford.
''The whole idea of preserving food before refrigeration, I did not invent that,' Polcyn says. But thanks to his seminal book on the subject, Charcuterie: The Craft of Salting, Smoking and Curing, Polcyn has been credited with almost single-handedly re-popularizing the forgotten art.
'The term 'charcuterie' refers to the processes of preserving various meat products sans refrigeration..."
Read the rest of the article here.
