How the charcuterie trend is affecting fashion
Designers across the world are tapping into a macabre trend: creating accessories with animal parts. Designers are claiming that the pieces—rat’s head cufflinks, cow hoof heels and mink skull headgear—are a move toward sustainability, with artists espousing the notion that animals should be used in their entirety. In Toronto, Lori-Anne Krausewitz creates elaborate and macabre headwear from animal bones and hides, which she sells at such stores as Shopgirls and Model Citizen.
If the idea sounds familiar, the offal and charcuterie craze that has swept the city’s food scene advocates the same principles. Chefs like Grant van Gameren of the Black Hoof have found a use for every part of the pig, like stuffed snout, crusty pig ears, pig tail stew and pig’s blood pasta. The unadventurous might want to stick with mink and pork chops, but for daring foodies and fashion darlings, options abound.
• Animal parts: High style or just plain beastly? [Globe and Mail]
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