Young chef creates charcuterie empire in D.C.

06/5/2013 | Washington Post, The

Chef Nathan Anda transformed his love for cured meats into a rapidly expanding business in the Washington, D.C.-area known as Red Apron. At first the charcuterie shop sold exclusively at farmers markets, but now the business boasts two brick-and-mortar stores with another on the way and a production facility where house-smoked bacon, pancetta, meatballs, hot dogs and more are made.

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