Forage and Cure
Rick Higgins is the man of the moment. He has perfectly captured the zeitgeist of the modern Irish butcher, both with his iconclastic shop in Sutton – people who walk into this extraordinary meat boutique for the first time can’t believe their eyes – and secondly with his new range of charcuterie, released under the Forage & Cure label, and made with his collaborator, Antonio.
In both respects, Rick Higgins is ahead of the game. The Sutton shop is a temple to the art of butchery, whilst Forage & Cure’s range of coppa, bresoala, salami, chorizo and proscuitto is a temple to charcuterie. Between these two branches of the business, Mr Higgins not only has your every need covered. He has also given himself a pair of challenges with which to practice and perfect his skills and his ambitions, for here is a quiet man with a fierce determination to be his best. So, if you are in search of 120-day aged beef, free-range smoked ham, or the best sauasges you’ve ever eaten, then Sutton is the place to be. How amazing, too, that a business that dates back to 1880 should be as nimble as a child and as anarchic as a teenager. That’s the power of the family butcher’s shop.
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