Nick Macri is the Sous Chef and Charcutier of Southwark located in the Queens Village neighborhood of Philadelphia. This Canadian from Toronto found his way to Philadelphia on a soccer scholarship to Drexel University. He has since built a reputation as one of Philadelphia’s top meat men. He is the “People’s Champ” when it comes to Bologna, winning the Cochon555 HeritageBBQ Bologna Contest: https://twitter.com/COCHON555/status/241764084574453760.
On Tuesday, October 9th 2012, Nick Macri promised the guests of his Charcuterie Basics COOK class “even if you don’t learn anything, I promise you will not leave hungry.” Luckily for him, the class was filled with eager DIY at home charcuterie beginners who came prepared with questions. The class included hands-on demos of the techniques behind making terrines and sausages, as well as curing and brining methods.