Journal — Interviews

The Heart of Charcuterie

Interviews

The Heart of Charcuterie

By Cindy Lazarenko “I have long suspected that the only joy in being a vegetarian is that which results when one returns to the carnivorous fold.” - Clarissa Dickson Wright, FOOD: What We Eat and How We Eat  Obviously at OnOurTable, we love prepared meat products. We design and manufacture the boards to put them on. We especially love charcuterie. The term includes pretty much any type of meat product that has been preserved by smoking, drying or curing. Think sausages, pates, salamis, rillettes, confit. It runs in the family. My younger brother, Brad Lazarenko, owns a small neighbourhood restaurant...

Read more →