Chef Jeremy Hansen of Santé Restaurant & Charcuterie wielded his expensive Japanese knife as he sought out the best cuts of the farm fresh pig on the stainless steel table before him. He was not only demonstrating how to break down the half-pig, but how to find the best cut possible for a special pancetta. The cold case upstairs in his light-filled restaurant was close to empty. It was time to bring cured charcuterie upstairs and to create more cuts to be seasoned and aged in the cases and coolers in the basement of the 100-year-old Spokane, Washington, building.

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