Charles is a South Carolina native with a knack for butchery who is actively helping promote sustainable whole animal utilization and local craft meats at his workshop The American Pig. He honed his skills in Charleston, SC with Craig Deihl and in Nerac, France with Dominique Chapolard before opening his own place in Asheville. Charles is an active member of the Butchers Manifesto and travels Europe with this group speaking, educating, and giving charcuterie demonstrations at sustainable and local food festivals.
The American Pig works with animal-welfare-approved heritage-breed animals from small family owned farms in North Carolina, while utilizing traditional by-hand butchery methods, and creates salami, cured meats, fresh sausages, and other charcuterie products. These products are sold to restaurants and retailers in the Asheville area.
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