You might think you know where this whole charcuterie trend came from.
The farm-to-table movement got more chefs buying directly from farmers, which often meant buying whole animals. That left chefs with lots of leftover animal parts. And voila, house-made sausage, pate, bacon, etc.
That's the way it happened for lots of chefs.
But Winston Blick of Clementine got a head start on waste-not-want-not culinary mantra.
It all began when he shot a groundhog.
Blick, who grew up hunting, was just a kid visiting his great aunt's farm when he took down the critter.
"I shot a groundhog and wasn't supposed to and guess what I had to eat for three days?" he said. "It was horrible. It was greasy. It was like a really big rat."
He said the "charcuterie movement," though far more palatable than his groundhog meals, is about the same thing: "Trying to educate people about what they eat and get them to eat all of it."
Bill Murray considers a future in charcuterie in "Groundhog Day." Columbia Pictures