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The Post and Courier's got a swell walkthrough the Culinary Village at the BB&T Charleston Food + Wine Festival (that's the big tent in Marion Square, if you didn't know). They stopped by a good majority of the booths and share some of their favorite items.
Middleton Place. Torn between duck confit and a Yukon Gold chowder, we were unable to resist the crispy pork garnish on the soup. Turns out the crispy pork started with fresh pork belly.
Sous chef Chip Alich explained that bacon comes from the same part of the animal but is cured. At Middleton, they do it themselves with the belly. It's cured in salt, brown sugar and cayenne for 24 hours, then smoked for about seven hours. Now this is truly bringing home the bacon.
Tickets are still available to the Culinary Village for both today and Sunday. They're $55, except on Sunday, when locals can pay $35.
You can learn more about the festival in our Food + Wine special section.