The American Pig
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Who We Are

Our Butcher

Born and raised in South Carolina Charles's formative years taught him to appreciate the finer aspects of living.  One of those key points is that good things take time.  His Uncle Jay would reinforce that every year when the family gathered for the annual pig-picking.  Uncle Jay would show up several days before the big event, smoker in tow, and go find a local farmer to buy a pig from.  That pig would end up on ice in the bath tub of grandmother's house in Brevard, NC.  And at some point on a late afternoon in early November, after the wood fire had turned to coals, the pig would find its new home on the smoker.

After college Charles found himself in Denver, Colorado working for a brewery.  When not behind the bar pouring beers as fast as possible, he would stumble into the kitchen, and concoct crazy burgers and hot sauces.  Then one day the industry folk started talking about a new butcher shop opening in town.  The shop was going to be using whole animals that were raised in Colorado.  Not soon afterwards Charles walked into that butcher shop and signed up for a class.

That class was the spark that started the adventure towards The American Pig. 

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Charleston, SC

The cornerstone of our foundation in whole animal butchery and charcuterie come from a summer that he apprenticed with Craig Deihl.  Craig laid the groundwork for what we do today.  
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Nerac, France

Kate Hill & Dominique Chapolard were incredible teachers in an intensive month long whole animal butchery and charcuterie program at Kitchen at Camont.  Traditional French farmstead charcuterie was the focus. 
kitchen at camont
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Fairview, NC

The path to western North Carolina started at a meat conference where we met Jamie Ager.  Several months were spent in the butcher shop at Hickory Nut Gap Farm while The American Pig's workshop was completed.  Jamie is one of our meat suppliers.
Hickory nut gap
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