120723 Skin and Bones

Mark DeNittis, salumiere butcher, will make all the familiar cuts from a hog. “Skin & Bones,” an event created and hosted by Epicurean Culinary Group, as part of a three-day conference titled “The Art of Catering FOOD,” presented by the International Catering Association and Catersource Magazine, at City Hall Event Center in Denver, Colorado, on Monday, July 23, 2012.<br />
Photo Steve Peterson

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Mark DeNittis, salumiere butcher, will make all the familiar cuts from a hog. “Skin & Bones,” an event created and hosted by Epicurean Culinary Group, as part of a three-day conference titled “The Art of Catering FOOD,” presented by the International Catering Association and Catersource Magazine, at City Hall Event Center in Denver, Colorado, on Monday, July 23, 2012.
Photo Steve Peterson

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