Stachowski Brand Charcuterie

Methods of preserving meats by curing and smoking, sausage making, and other crafts of butchering are common in many Eastern European cultures and Jamie Stachowski’s family is no exception. A native of Buffalo, Stachowski draws on a rich tradition in practicing this craft, also known as charcuterie.

Stachowski began his career as a chef, having apprenticed with some of the best European chefs in his youth, acquiring a classic training in techniques and flavor profiles. Since 1984, he has made his home in Washington D.C. where he has built a reputation as an inventive but classically grounded chef. Critics enjoyed his ‘brashly idiosyncratic’ ‘poetry on a plate.’

In the early 2000’s, he owned and operated Restaurant Kolumbia where he first garnered attention for ‘The Butcher Board,’ an array of handcrafted galantines, pates, cured fresh, and smoked sausages served on a butcher block. The invention, style, classicism, and deliciousness of his cooking style found equal expression in his charcuterie.

From that time, Stachowski has developed a charcuterie business patronized by chefs, wine shops, specialty groceries and now featured in several local farmer’s markets. You will love it as soon as you taste it!

• “Hands down the best charcuterie in town.”
  Don Rockwell
• “Best Sausage and Other Assorted Charcuterie”
  Blue Jeans Ball April 2009
•  “Chef Jamie Stachowski… made a name for himself downtown with homemade charcuterie and sausages.”
  Jane Black, The Washington Post, June 2008.
• “The maestro of salting, smoking, and curing is Jamie Stachowski”
  Jeff Dufour, DC Examiner, December 2008.