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Watch Mario Batali Talk Charcuterie at LA's Chi Spacca

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Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

Here's a video by Nowness that takes a look at the how charcuterie is made at chef Mario Batali's recently opened Los Angeles restaurant Chi Spacca. Chi Spacca is co-owned by Batali, Joe Bastianich, and Nancy Silverton, and is an offshoot of their neighboring restaurant Osteria Mozza. In the video, Batali explains the goal of Chi Spacca is to "celebrat[e] the art of butchery." Head chef Chad Colby tackles the middle of a Red Wattle pig on camera, and takes the viewer into the racks of curing meats. Batali discusses the difficulty of curing: "You can teach someone to grill a steak in about an hour. But to teach people how to cure their own meats ... you really have to try it for a while and then you have to wait about 300 days and then you have to see if you messed up or not." Below, cured foods galore.

Video: Mario's Meats

· Mario's Meats [Nowness]
· All Mario Batali Coverage on Eater [-E-]

Chi Spacca

6610 Melrose Ave., Los Angeles, CA 90038