charcuterie

Cypress – Cypressata

2011 Good Food Awards Charcuterie Winner

Craig Deihl is the Executive Chef at Cypress and started to make in-house charcuterie in 2007. Craig puts a strong emphasis on locally raised meat with his Artisan Meat Share Program, for which recipients receive delicious local charcuterie made in the restaurant four times per year. The Cypressata is a blend of cured local beef and pork. Craig sources his black angus beef from MiBek Farms in Barnwell, SC, where the cattle rotationally graze on winter rye and summer grasses. The pork for the Cypressata comes from Keegan-Fillion Farms in Walterboro, SC, where the Tamworth hogs spend their whole life foraging in open pastures for grass weeds and roots. The hogs are supplemented with a low protein feed of corn, soybean meal and vitamins to allow them to grow slower and produce more flavorful meat. Craig thinks that charcuterie is going in the right direction with whole animal utilization and locally raised meat. Craig would love to learn from other skilled charcuterie producers from across the country in order to continue to improve his product while maintaining his southeast regional style.

View the Cypress website

Community Awards

Keegan-Filion Farm
Grass-fed poultry, pork, and beef producers in South Carolina

MiBek Farms
Pasture-raised beef producers in South Carolina

Wiliamsburg Packing
Processing plant in Kingstree, South Carolina which specializes in the human processing of heritage breed animals.