“If I had the space,” says chef/owner Kristofer Jakob of his in-house charcuterie program at Kris Bistro, located in the Culinary Institute LeNotre, “I’d cure the serrano ham myself.” Cured pig thighs aside, all the charcuterie is made on the premises. With his training in classical European cuisine, Jakob offers what’s probably the largest selection of prepared meats in Houston, including country-style pâtés (French, German, and Danish), headcheese, smoked and cured duck breast, German summer sausage, cured beef tongue, lamb merguez (one of the most popular offerings, he says), and even a few Italian entries like coppa and bresaola.