Underground Meats goes whole-hog with local hand-crafted charcuterie
I discovered Underground Meats much in the same way the name suggests: not screaming from a sign or on a loud TV commercial but by word of mouth and a chance encounter on the patio at Mickey’s. There was beer, really tasty brats, and then there, in the corner; some kind gentlemen offering salami samples, including something I had never seen or tried: Goat Salami.
It’s really not that mysterious. Underground Meats is part of the Underground Food Collective (UFC), which is a group that focuses on all kinds of different artisan food projects. UM focuses on dry-curing sausages and whole muscles as well as producing some fresh sausage. The operation is a nod to the days when local production of foods was more prevalent. Continue reading