A GREAT article by
The omnipresent artisanal-food movement has an insatiable appetite for elevated junk foods (foie gras doughnuts, anyone?), and it assisted beef jerky's migration from truck stop to gourmet supermarket—it's right there, next to the kale chips. Now restaurants are co-opting it, putting jerky on the thousand salumi boards inspired by nose-to-tail butchery. "When you start thinking about products, it's pâtés, terrines, sausages," says Christian Pappanicholas, owner of The Cannibal, a charcuterie-centric restaurant in New York City. "Jerky ends up in that world because it's instant gratification. It's something you want to grab and chew on." Here's where to get your hands on the good stuff.