Is that a salami in your pocket, or are you just happy to see me?

As anyone who has traveled recently knows, the attempted terrorist attack on Christmas has increased airport security measures world-wide. The aftermath has spurred a flurry of news articles including the debate on full body scanners, the ramifications to senior citizens who unknowingly have hidden swords in their canes, and now to chefs who are forced to think outside the box when smuggling in contraband delicacies from Europe.

Today's Wall Street Journal profiles salumier (chef of cured meats) Rey Knight who is now tasked with finding even more creative ways to bring in charcuterie from small European towns. While he was once able to bring in pork shoulder and fennel-pollen salami (which he previously packed in a stainless-steel water bottle) and a goose-liver torchon (hidden inside the belly of a salmon) he now fears that his days of bringing in cured meat treasures that inspire his own meat creations may, for the time being, be over.

Next time you are in San Diego, check out his shop, Knight Salumi, and see if his meat is good enough to persuade the USDA and the Department of Defense to bend the rules for chefs who want to further America's culinary tradition. I'm planning on going back out there in May, but I may make my brother do some investigative reporting before then.