Photo by Stephen Takacs
North Country Charcuterie product hangs in the curing chamber at The Commissary.
Photo by Stephen Takacs
A selection of meat by North Country Charcuterie. Foreground: No. 1 Salami; Readers/Right:
El Diablo Chorizo; Readers/Left: Tripel Pigs Salami; Back/Right: Finocchiona.
Photo by Stephen Takacs
James Forbes of North Country Charcuterie making salami in the kitchen at The Commissary
