Chef Pat Alfiero of Heavy Metal Sausage

Paprika, Black Pepper, Harissa, Calabrian Chile, Red Wine | Charcutier Marcelo Argueta of Cochonneries

Fennel Seed, Tarragon, Lemon, Green Peppercorn | Chef Misti Norris of Petra and the Beast

Pork Shoulder, Onion, Garlic, Nutmeg, Sauerkraut | Butcher Nathan Abeyta of Deep Cuts Dallas

Jeow Som, Sticky Rice, and Cilantro | Chef Nupohn Inthanousay of Goldee’s Barbecue

Pink Salt, Sugar, Fennel Seeds, Black Pepper, Garlic, and Chianti | Chef Teresa Cabansag of Gwen

Coriander, Black Peppercorns, Fennel Seeds, Sea Salt, and White Wine | Chefs Seamus Platt & Scott Johnson of The Shambles

Rainbow Radishes, Dry-Aged Beef Fat Scraps, Olive Oil, and Maldon Salt | Chef Will Horowitz of Harry & Ida's

California Venison, Pork Fat, Shallots, California Walnuts, and Bay Leaf | Charcutier John Harley Richter of Verjus

Beef Cheek, Corned Veal Tongue, Foie Gras | Chef Eli Collins of a.kitchen

Butcher Greg Laketek of Salumi Chicago

Corn Mousse, Verjus, Honey, Dark Soy | Chef Philip Tessier

Charcutier Antonio Fiasche of Tempesta Market

Chef George Kaden of Grand Army Tavern

Coca-Cola Glaze, Chives, Sea Salt | Chef Brett Ashcraft of Queenie's

Chef Steve McHugh of Cured

Artisans Bryan Butler and Ben Runkle of Salt and Time

Pork Sausage, Dirty Farro, Rutabaga Relish | Chef Vivian Howard of Chef & The Farmer