Chef & Butcher Aramis Jones of the soon to open Gratiot Avenue Provisions joins us to discuss whole animal butchering, charcuterie, and his recent Chef’s Table dinner. We also talk about the science behind curing meat, the differences between salami & salumi, how to build a great charcuterie board, and more. For more on Gratiot Avenue Provisions, check out http://gratiotaveprovisions.com/. Thanks for listening! For more Heard!, follow @heardpodcast on Instagram and check out http://heardpodcast.com for our entire catalog of episodes. Thanks to Audible for this show! To start your free 30-day trial and receive a free audiobook visit https://www.audible.com/detroit or text Detroit to 500-500!