Restaurants in the Pacific Northwest have begun selling house-made charcuterie. "The simplicity of this work is where the need for quality sourcing and masterful craft is born," said Owen Foster of Nita Lake Lodge in Whistler, British Columbia. "Turning fresh pork, salts, and spices into 30-plus totally different and delicious final offerings on the charcuterie board is not only exciting to serve but a real treat to order."

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