Aurélien Dufour, the French born and trained chef charcutier of the Daniel Boulud empire talks Eater National through the 10 items on his signature charcuterie board at Bar Boulud, including head cheese, saucisson sec and his signature pâté grand-mère. Dufour's team makes 45 different kinds of charcuterie, breaking down 4,000-5,000 pounds of pork a week. [~EN~]
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