Welcome to the latest installment of our series in which some of Richmond’s greatest food artisans share what they love about what they do. Here, charcutier Chris Mattera shares his thoughts on why he loves what he does… and offers up important points about trades in general.
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.
Tired of turkey? Bored with beef? Try roasting a bone-in, skin-on pork roast for a delicious holiday change of pace. It’s easier than you might think.
Looking for something OTHER than burgers to grill on the 4th? Try this recipe for grilled chops from one of your local butchers.
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