As promised, here's a point-by-point illustrated rundown of how the salumi is made at Il Buco Alimentari & Vineria. For those who missed the last post, the Alimentari & Vineria is a shop and restaurant in lower Manhattan that recently rebooted its salumi program, with help from chef and salumiere Christopher Lee (a Chez Panisse veteran who's now working on the Pop-Up General Store in Oakland).
And a word of warning: A pig gets butchered in these photos (shot by photographer William Hereford). We still recommend checking them out. The pigs at Il Buco are sourced from three separate farms that owner Donna Lennard has been working with for years--EcoFriendly Food's Starling Farm and Cane Creek Farm, both in North Carolina, and upstate New York's Flying Pigs Farm.
Photographs by William Hereford