Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

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I’VE ALWAYS MAINTAINED THAT THE finest foods are fresh and local, but it’s true that you can’t make lowcountry food without real grits any more than you can make Southeast Asian cuisine without real fish sauce. I do believe, however, that if you can’t find any honest-to-goodness country ham then you can use some prosciutto and at least capture the style if not the very essence of the recipe that calls for it. Common sense and integrity are intertwined in the kitchen.

For the adventurous among you or for those of you who have tasted real southern ingredients and want the real thing, here is a list of sources for some of our finer specialty foods.