Charles is a South Carolina native who grew up helping his mother prepare the family’s nightly dinners. After college, he attended a whole hog breakdown at a local butcher shop, Charles decided to learn more about whole animal butchery. He apprenticed under Craig Deihl and Dominique Chapolard. Then butchered for Hickory Nut Gap Farm prior to opening his own shop, The American Pig, in Asheville, NC. The American Pig utilizes NC pasture raised pork and provides USDA inspected salami, cured meats, and fresh sausage to many of the great restaurants in Asheville.