After artisanal cheese, Vt. explores charcuterie

Associated Press
After artisanal cheese, Vt. explores charcuterie

In this Tuesday, Jan. 22, 2013 photo, Robin Morris, center, watches Frank Pace, left, and Florin Ungureanu, butcher a pig in Waitsfield, Vt. Vermont officials are exploring a new round of value added agriculture, hoping their livestock industry might take advantage of the burgeoning world of charcuterie. “You can buy a pig for $3 a pound. You turn it into cuts and you'll get $4, $5, $6 a pound. Turn it into bacon and you're getting $8 maybe $9 a pound. Turn it into cured products, the world's your oyster,” said Robin Morris, founder of the Mad River Food Hub, an incubator for new food businesses that is adding rooms for producers to dry cure meats such as salamis, prosciuttos and sopressatas. (AP Photo/Toby Talbot)

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