Curing meats in-house is becoming somewhat of a lost art. But Chris Thompson has made that meticulous process the foundation of a newer restaurant in Logan Square. Opened last July, Lardon offers an assortment of charcuterie and salami made by Thompson and his staff.
“There’s still a lot of people in this country still fanning those flames and keeping the craft alive,” said Thompson, Lardon’s co-owner and chef. “Some restaurants are doing it in small ways, like making their own sausage and briskets.” But most are not doing it to the level of Lardon.
