Got a chance to try the Cochon fennel salami pictured below. It is good. Two things worth noting:
1) Interesting that Donald Link and the gang are moving beyond standard Louisiana charcuterie (boudin, tasso, etc), and into tpyically Italian cured meats. To be sure there are other US places doing salumi-type things, but not alsod the kind of stuff that Cochon does.
2) I picked up this package from the newly opened Cochon Butcher not on site, but at Martin Wine Cellar, Uptown. If they can get it from the CBD to Uptown, is it possible that a wider distribution could be possible? Hope so.
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