Meet Bernardo Flores. He's the master butcher at Il Buco Alimentari e Vineria, the Italian market and restaurant that's continued to impress us with the breadth of its breakfast, bread, dinner, dessert, and charcuterie. The restaurant, led by chef Justin Smilie, is now entering its third year and continues to champion in-house production of breads, pastas, and cured meats.
I got to watch Bernardo in action as he made fresh sausage, dry salumi, and other cured items of deliciousness from several hundred pounds of hogs. Click on the slideshow above to see how the sausage goes from whole hog to link.