At Vancouver's hip Salt Tasting Room, customers perched over long communal tables eat salty-sweet Iberico prosciutto as owner Sean Heather explains how charcuterie plate-style eating goes back generations. At Granville Island's Oyama Sausage, John van der Lieck has over 300 types of charcuterie and specializes in a dozen kinds of prosciutto, mostly made from custom-raised free-range organic Berkshire pigs in Metchosin, BC. Meet the pigs and farmer Tom Henry at Sea Bluffs Farm in Metchosin, BC.
Credits
Director/Editor: Hart Snider
Camera: Hart Snider, Galit Mastai
Coordinator: Galit Mastai
Special thanks to
Salt Tasting Room
Oyama Sausage
network. A Paperny Films production.