I randomly dropped an e-mail to Jamie Stachowskiyesterday, wondering if the chef might have made enough charcuterie to peddle to the public during the holidays. I wasn’t ready for his response:

The Jamie Stachowski Holiday Charcuterie Board, which for $95 provides enough pâté, sausage, salame, and bresaola to feed 10 hungry carnivores. Here’s what you get for your money:

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Despite a name that makes you think of eyeballs, meat, and contact lenses — always an appetizing trio, yes? — MeatCrafters was a promising partnership between one of the best charcuterie makers and one of the most successful distributors in the D.C. area.

The partnership is no more.

Y&H contacted Jamie Stachowski yesterday evening who confirmed that he and Mitch Berliner have parted company — at least as partners in the charcuterie business. Stachowski’s name has already been scrubbed from the MeatCrafters‘ Web site, but he will still have a role in the company. Berliner is still selling and distributing some of Stachowski’s sausages.

“I’m trying to pursue a full line of charcuterie, and he is focusing on the [farmers] markets,” Stachowski tells Y&H. “Who knows? We might come together again at some point.”

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Suddenly, it seems that our region is awash with artisanal charcuterie makers. We’ve already told you about the stuff at Restaurant Eve, the cured meat plate at PS 7’s, and the hand-crafted meats that Jamie Stachowski is peddling practically everywhere, even from the back of his 1988 Trooper. (Oh, by the way, Stachowski finally settled on a name for his product line, MeatCrafters, which sounds like a shop at the mall where they stuff your sausage in an hour. So to speak.)

Two more players have recently entered the cured meat market.

Read More “Meat Your (Charcuterie) Makers” »