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Deihl's Deal

Erin Perkins is the editor of Eater Carolinas, covering the food and restaurant scene across North and South Carolina.

Deihl150.jpgWhen asked if whole hogs will be used at forthcoming Artisan Meat Share, chef Craig Deihl explains, "We even boil skins to put into different sausages." Charleston Magazine asks Deihl all about the venture and pokes around in the charcuterie locker at Cypress. [CM]


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