On a recent trip to Charleston, SC, to promote Twenty, my first stop, thanks to a tweet from Ideas In Food was to the kitchen of Cypress, where chef Craig Deihl gave me a truly impressive tasting of his dry cured meats and sausages. Damn they were good—highly recommend you wonderful folks in Charleston stop in for a taste. One of the items he sliced for us he called “knuckle.” Now one of the hardest parts of understanding salumi is getting a handle on terminology. When I inquired further he used the Italian term, fiocco, which is a name for a boned portion of the ham (the other larger boned cut is called culatello). The above cut is from that same area of the ham, but what really matters to me is that there is a Read On »