charc week 2014 meat grinder_courtesy Chef sohocki

Chef Michael Sohocki grinds fresh local pork with caramelized onions and cooked pig skin to make cotechino, a traditional Italian sausage, for Restaurant Gwendoyln. Photo by Don Thomas.

Chef Michael Sohocki grinds fresh local pork with caramelized onions and cooked pig skin to make cotechino, a traditional Italian sausage, for Restaurant Gwendoyln. Photo by Don Thomas.

Chef Michael Sohocki grinds fresh local pork with caramelized onions and cooked pig skin to make cotechino, a traditional Italian sausage, for Restaurant Gwendoyln. Photo by Don Thomas.