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A Day in the Life of the Meat Case at Edmund's Oast

Photo: Rémy Thurston

Edmund's Oast is not short on uniqueness, but this being The Five Days of Meat, eyes and minds are naturally drawn to the giant, glass-faced meat case hanging above the pass. The diner's view towards the open kitchen literally centers on this box, which acts as both a functional, temperature-controlled home for charcuterie and a selling point for the meat-snack-minded. Think of an old-school, pirate-themed seafood shack's lobster tank, but without the grimy water and all of the sad.

On Saturday, June 14, these beauties were hanging in the front row (from left to right):

firsthalf.jpg

1. Spicy Faust Salami. Cured, fermented, and air-dried porky goodness, made with Edmund's Oast's house sour red ale, Faust.
2. Coppa. More cured porky goodness. Coppa is specifically a neck/shoulder cut, with Italian word origins pointing to said pork parts.
3. Coppa
4. Spicy Faust Salami
5. Spicy Faust Salami
6. Sopressata. Dry salami. It goes in your mouth.
7. Hot Tuscan Salami. Tuscan salami with an extra kick in the pants.
8. Sopressata
9. Sopressata
10. Sopressata
11. Sopressata
12. Sopressata

13. Lamb Shoulder. This one is self-explanatory.
14. Lonza. Cured pork tenderloin, also known as "lomo."
15. Lonza

secondhalf.jpg

16. Prosciutto. Now we're getting into intact pig parts, in this case dry-cured ham.
17. Coppa.
18. Coppa
19. Ossabaw Prosciutto. More dry-cured ham, but this time from a heritage breed of hog known as Ossabaw. Edmund's Oast sources these babies from Revival Foods in Sylvania, GA, as well as Carolina Heritage Farms in Pamplico, SC.
20. Ossabaw Country Ham. Same hogs, different ham. Country ham gets a dose of smoke that prosciutto does not, and is generally presented with a thicker cut.
21. Ossabaw Prosciutto
22. Ossabaw Prosciutto

Written and reported by Timmons Pettigrew
· All The Five Days of Meat Coverage [-ECHS-]

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