“Charc Week” + Cured’s Artisanal Charcuterie + Chef Steve McHugh + San Antonio

With everyone tuning into the must-see summer television series Shark Week, Cured in San Antonio, Texas takes its own bite out of the popular phenomenon with “Charc” offerings that don’t just last one week, but all year round. Since it’s opening, the seasonal selection of preserved heritage meats has been displayed in what chef and owner Steve McHugh has dubbed – The Charc Tank. This massive structure has garnered much attention for hooking you in with its eye-catching cuts of pork and beef as you first walk in the door. It is more than just a place to hold Cured’s meats – it is also carefully regulated to maintain the perfect balance of humidity and temperature to preserve the artisanal collection that has been aged in-house, anywhere from 30 days to 12 months.

The locally sourced, curated selection that is served with Brewers Crackers includes:
Apple Jalapeno Pork Rillettes
Whipped Pork Butter
Country Style Pork Pate
Chicken Liver Mousse
Smoked Duck Ham
Mortadella
Jalapeno Sausage
Lamb Merguez
Smoked Vealwurst

Since its inception, Steve McHugh, a seasoned chef raised on a small farm in Wisconsin, has had a natural appreciation for farm-raised ingredients. His from-scratch focus finds its way to a hand-crafted selection of cured meats that has set him apart from most in his region.

From America’s lands to our hands, farmhouse fare at Cured
is based on our shared core values: smart, sustainable and seasonal.

Cured at Pearl | 306 Pearl Parkway, Suite 101, San Antonio, Texas 78215
210.314.3929 | curedatpearl.com | facebook.com/curedatpearl | twitter: @curedatpearl