Salting, brining and smoking are all ancient techniques of preserving meat. 12 Pigs Charcuterie owner Charles Joubert does not claim to be reinventing the wheel. He simply hopes to bring these age-old traditions back to life.
Named after the first order Joubert placed for the now thriving charcuterie, 12 Pigs makes a wide range of cured meat products, from oak-smoked bacon, salami and proscuitto to fresh sausages, pastrami and everything else Joubert can possibly cut and cure. For the CBC #CraftColab Joubert created a CBC Lager sausage!