The rising cost of meat has forced chefs from coast to coast to find an appetizing remedy for their more carnivorous customers. The cure, it turns out, is in the cure.

Chefs are invigorating their menus with an assortment of cured and smoked meats, turning rare cuts into links, creating house-made blood sausages and featuring all sorts of organic artisan products. The love of all things meat has paid dividends for local chefs; no matter the cuisine, restaurants around town are showing off their meaty specialties.

Sybarite Pig (20642 State Road 7; 561/883-3200) in west Boca has a small menu, but each specialty meat featured is made in-house. The duck links with burnt miso and house-made kimchi is a great plate as well as the porchetta with freshly made brioche. So many meats, so little time.

Carpe Diem by Cafe de France (110 E. Atlantic Ave.; 561/455-2140) in Delray features a meat platter with pâté forestier, French rosette and coppa, just to name three. Served with cornichon and mustards, this dish has a little something for everyone.

Also in Delray, Tryst (4 E. Atlantic Ave.; 561/921-0201) offers diners a salumi platter that changes periodically, but it’s always served with fig jam and crostini. The roasted bone-marrow dish, presented inside a whole bone, is primitive and sophisticated at the same time.

Seen on more menus these days is foie gras, and Brulé Bistro (200 N.E. Second Ave.; 561/274-2046) in Delray adds a fried quail egg to the dish—a riff on bacon and eggs yet much more decadent.

These dishes are so uniquely satisfying you won’t miss the quintessential bun and bacon.  But if that cheeseburger is what you’re craving, it still holds its rightful spot on the bar menu. Just don’t be surprised if that garden variety patty is now carefully constructed with lamb and a crispy slice of pancetta.

Hilary Hauser is contributing blogs to the “Dining” section of as part of a required externship at Le Cordon Bleu in Miami.