Butchering 101 with Chris Shepherd

Butchering 101 with Chris Shepherd

In this week's feature, Designer Meats, we take a look at how pork is transformed into charcuterie. But before it can be made into sausages and salumi, a pig must first be broken down. Chris Shepherd, executive chef at Catalan, shows us how. PHOTOS BY KATHARINE SHILCUTT


In this week's feature, Designer Meats, we take a look at how pork is transformed into charcuterie. But before it can be made into sausages and salumi, a pig must first be broken down. Chris Shepherd, executive chef at Catalan, shows us how. PHOTOS BY KATHARINE SHILCUTT
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