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Deihl's Deal

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]


167 E Bay St, Charleston, SC 29401 843-727-0111

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