Welcome to the latest installment of our newest series in which some of Richmond's greatest food artisans share what they love about what they do. Here charcutier Chris Mattera gives a firsthand account of how he ended up making sausage, both professionally and recreationally.
Maybe it’s out of nostalgia for my early childhood in the great state of New Jersey, home of White Castle, or maybe I just have lowbrow tastes, but I love a good, thin somewhat greasy cheeseburger.
