What barriers exist for charcuterie-making in the United States? In this special segment, Jack Inslee dives into the world of salami, bacon, and ham with two American curers, Sam Edwards of S. Wallace Edwards & Sons and Jonny Hunter of Underground Meats. Learn about HACCP plans- their cost, their implementation, and how charcuterie-making can become easier for all small businesses. This program has been sponsored by Route 11 Potato Chips.

"We have decided to validate our HACCP plan, which means that a third party will come in to test the food safety steps that we take in order to make sure that they are safe." [2:20]

-- Jonny Hunter of Underground Meats