Guests love seeing “house-made” salumi and sausages on restaurant menus, because it signals quality, freshness, and care. But is it really worth it to make in house what you can just as easily buy from a producer?
In a word, yes — but only if you do it right.
Salvatore Cracco is the Executive Chef at San Francisco’s Trou Normand, where he oversees the kitchen and the restaurant’s acclaimed charcuterie program. The team makes up to 40 types of salumi and charcuterie — from fresh pates to dried and fermented products like coppa, mortadella and lardo — which they slice and serve on boards for guests.
We sat down with Sal to learn the business behind the craft of charcuterie and how to make it economically viable for a restaurant. As with everything in the world of food, it starts at the source.