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Charcuterie

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Where and who has the best? I am also looking for Blood Sausage on the reg, I have had Sausage King's as well as La Boca. Knights does good sausage, but no Blood. Any Ideas?

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Sausage King
811 W Washington St, San Diego, CA 92103

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  1. Talk to Pete Balestrari at Tender Greens. He's doing some pretty good charcuterie these days and if he doesn't do it himself, he can probably tell you who in town is.

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    Tender Greens
    2400 Historic Decatur Rd, San Diego, CA 92106

    9 Replies
    1. re: DiningDiva

      Is that the chain restaurant in Point Loma..?. Don't remember them having anything in the cured/stuffed/cased/smoked meat department... I remember salads and lunch stuff...do you know this guy personally? and how should I approach this..."HEY Pete...dining diva said you got good meat"??? Ate at the one in Santa Monica with a friend...ehh...where is he getting his meat? is this house cured??? what is the scoop?

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      Point Loma Cafe
      4856 N Harbor Dr, San Diego, CA 92106

      1. re: sblimekyle

        Tender Greens has four locations now, it's a franchise rather than a chain and the owner of this one in San DIego has had a charcuterie on the menu for about a year now.

        Tip Top Meats in Carlsbad makes (and smokes) their own sausage. I have an unfavorable childhood memory of duck blood sausage, but have seen it for sale there.

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        Tender Greens
        2400 Historic Decatur Rd, San Diego, CA 92106

        1. re: Cathy

          Thanx. Sorry...didn't mean to bring up any repressed childhood tragedies...But thank you all the same.

          1. re: sblimekyle

            I had some good Morcilla from Pata Negra in PB. You can always make your own, it is pretty easy to sorce quality ingredients around San Diego.

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            Pata Negra
            1657 Garnet Ave, San Diego, CA 92109

            1. re: stevuchan

              We had lunch at A.R. Valentien recently, and ordered the charcuterie plate. It was very refined and tasty. Generous too. Three big slices, each a different terrine/pate. Could have stopped at that for lunch. Don't know if they do any of the dried charcuterie, but this really was spectacular.

              1. re: DipCone

                Thanks...that is more along the lines of what I am looking for. Most restaurants here in San Diego serve sausages that I could have bought at the store anyway. I am looking for the pates...terrines...galatines and roulades... and also the cured meats. I will give them a try...this weekend.

                1. re: DipCone

                  the charcuterie plate at 1540 is (or was) pretty darn good as well

            2. re: Cathy

              Went to Tender Greens...a franchise is a type of chain...it is chain restaurant owned by an individual, not the company...but the franchisee must adhere to the guidelines and direction of the restaurants founding philosophies.( i.e. SUBWAY, Some McDonalds) Either way... semantics... it is basically the same place. Food was good...Beer and wine was a bit pricey...6 dollars for a Coronado red, or a 22oz of Alesmith IPA (3.29 at vons next door). My wife and I split the Happy Vegan...same ingredients basically given the localvore appeal in them...To say the least, it was delicious...everything was fresh and seasoned perfectly....from the green hummus to the bulgar wheat to the tabbouleh... The charcuterie on the other hand was O.K. The 3"x2" pulled pork terrine was a bit more course a mouth fill for most terrines I am used to, but it was good... there where 3 skinny slices of a fennel style sausage from Knights...and 4 slices of a basic salumi...also a single piece of prosciutto cut in fours....3oz of meat for 10.50...that comes to 56 dollars a pound...not really a reasonable purchase...don't worry, it won't happen again... Other than that, I love the local-vore mentality and dedication to...uh..hum... sustainability. If you want an awesome salad go here... but one last remark...I am all for chef's and their individuality...tattoo sleeves, funky hair colors and metal sticking out of every orifice like they fell int the silver ware sink...but this is a Garde Manger style kitchen....most products are not brought above 140 and are left to sit out ( I get this) but one of the cooks running around had Dread loks....not in a hat, not kept up, but just hanging down...this is the most vile form of hair style one can have in a kithcen and not covered. Then, to put your fingers in your nasty hair and scratch your scalp, then handle food...every kitchen I have worked in would never allow any cook inside wihtout some sort of cover. I was grossed out but made sure this person did not touch any of my food...this was brought up to the management...basically.... a shoulder shrug and a are you square man style look. Salads are delicious...kitchen needs a head chef to manage and control...lest you become a McDonalds or Subway...oh wait they all where hats while preparing food.

            3. re: sblimekyle

              http://www.sandiegomagazine.com/media...

              Tender Greens is a finalist in 3 categories (Pete Ballastreri in the charcuterie category) for the Good Food Awards out of San Franciso, as selected in a blind tasting. Also getting nods were the 77% cocao bar from Chuao and the ham from North Park Meats (i.e. the butchering arm of The Linkery

              )

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              Linkery
              3794 30th St, San Diego, CA 92104

              Tender Greens
              2400 Historic Decatur Rd, San Diego, CA 92106

          2. um... how did no one mention WhiskandLadle... place has probably the best Chaarcuterie in the city. hands down.

            4 Replies
            1. re: mjsp1

              Well, the OP is looking for blood sausage. I don't think that's too commonly available.

              For general charcuterie, another good place is Blind Lady Ale House.

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              Blind Lady Ale House
              3416 Adams Ave, San Diego, CA

              1. re: mjsp1

                Agreed. I usually get the 1/2 plate and there is plenty of stuff on it. Plus the tapenade and the toasted almonds. The last time I had the chacuteire plate at Cafe Chloe, they served 3 sides of pate and no other meats. Kind of dissapointing that they did not inform me of the unavailability of other choices.

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                Cafe Chloe
                721 9th Ave, San Diego, CA 92101

                1. re: 4wino

                  Sous chef Jacob will focus more on chacuterie once the "second" Cafe Chloe will open next year. They are currently less focused on salumi and alsi produce less pates.

                  1. re: honkman

                    The "second" Cafe Chloe? The one that's WALKING distance from home? The one that threatens my calorie and financial budgets? They're going to offer a charcuterie plate?

                    Yikes, typically one has to go to Berlin or endure a smoke-filled Spanish café filled with skinny, long pants and zapatos-wearing patrons for that.

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                    Cafe Chloe
                    721 9th Ave, San Diego, CA 92101

              2. You can get blood sausage at Tip Top Meats. It's not made by them but from a company in LA (if I remember correctly) and can be found quite regular at different European style delis. Overall decent quality. It's normally in the cooler close to counter with the cold cuts, next to the (average) liverwurst.

                3 Replies
                1. re: honkman

                  I've gotten there blood sausage and didn't find it that great. Texture and flavor wasn't there from what I remember..

                  1. re: SDGourmand

                    The blood sausage at Tip Top Meats is a certain type you find in afew parts of Germany. It's quite different to blood sausages you normally find in the US which is closer to the one in Alsace. So it is simply a different type.

                    1. re: honkman

                      You can also get the Korean version, sundae, at Korean markets.

                2. UK Cornershoppe?

                  http://www.ukcornershoppe.com/

                  1 Reply
                  1. re: Freddie Freelance

                    We sat at the bar at Tapenade last night, and they have a very delicious charcuterie plate for something like $10 bucks if I remember right. Four different types, all housemade. I'm guessing they change frequently. Nicely done there, and just adding it to your list.

                  2. French-style blood sausage is available at Euro Food Depot on Lusk boulevard. It's frozen and made by Fabrique Delices. It's quite authentic (loose texture, great with mashed potatoes).

                    1. Had the opportunity to see the walk-in that's hidden behind the main walk-in at Quality Social last week. These guys a doing a lot of curing. They make their own hot dogs, but also more traditional stuff as well. I saw lamb prosciutto curing as well as the usual stuff.

                      Watch the Eat, Drink, Read thread for a chef interview and a quick shot of the curing room. I was disappointed I had no time to eat the final dish....

                      1 Reply
                      1. re: Fake Name

                        Yes! Quality Social makes a mean bacon wrapped hot dog! Jared & Sam taught 2 sold-out classes on charcuterie at Cups Culinary earlier this year. So, back by popular demand, they are teaching a sausage class this fall- you should check it out!

                        http://cupslj.com/class/charcuterie/

                      2. Pete Balestrari IS making the cured meats at Tender Greens. (Ask for a tour of the curing room.) The charcuterie plate we had yesterday there was tasty. Tthe various salumi weren't perfect in form and were a bit salty-- but then I'm no authority. ChefHusband is an authority and he pronounced it a great effort from a dedicated beginner; at least as good as Knight's used to be.

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                        Tender Greens
                        2400 Historic Decatur Rd, San Diego, CA 92106

                        4 Replies
                        1. re: pickypicky

                          Interesting to call to Pete Balestrari a "dedicated beginner"

                          1. re: honkman

                            Only as a charcuterie maker is PB a dedicated beginner. in every other respect, he is a highly experienced professional. (and for all I know he's been making sausages in secret for years.) Bertolli might say it takes a lifetime to become a master sausage maker. Every once and a while we get a Fra'mani sausage that's a little loose, and it only reminds us that we're enjoying something handmade.

                            1. re: pickypicky

                              FWIW, Pete Ballestrari was recently given a Good Food award a for his smoked proscuitto.

                              I'm sorry I can remember who sponsors the Good Food awards but they are statewide and were launched to give recognition to food artesians who are producing delicious and sustainable products. He was one of 130 nominees statewide and one of only 2 winners in San Diego. The other SD winner being Chuao for one of their chocolates. The Linkery was also nominated for one of their smoked items but didn't win their category.

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                              Linkery
                              3794 30th St, San Diego, CA 92104

                              1. re: pickypicky

                                I wouldn't call PB a dedicated beginner for charcuterie. He is quite well known for his charcuterie outside of SD and it was one of the reasons why he was included in some recent books like "Primal Cuts"