Charcuterie Maker: Barred Owl Butcher & Table

Barred Owl’s charcuterie program blends new- and old-world techniques while staying true to the restaurant’s whole-animal butchering philosophy. In the butcher shop’s two deli cases, dried salami, chorizo and culatello share space with less conventional offerings like pâté maison, head cheese and cha lụa (Vietnamese pork roll). (Photo by Aaron Ottis)

Barred Owl Butcher & Table,

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