"Whole Hog Butchery - Utilizing and Enjoying Everything from Nose to Tail"

Rob Roy is the Butcher and Charcutier for Nostrana Restaurant in Southeast Portland Oregon. From the trotters to the cheeks he respects every part of the animal while transforming them into delicious edibles. Rob has been working at Nostrana for over four years developing relationships with local farmers and dedicating his work to utilizing their whole animals. Rob studied art and language in Florence Italy and was instantly immersed in Italian cuisine. He treasured the quality of ingredients, the importance of local agriculture, and the 'food-glorifying' style of Italian cooking. After returning he sought out artistic culinary adventures that resonated with these ideals of food sourcing and cooking. He graciously contributed to some of Portland's best traditional Italian restaurants, Assaggio, Genoa, and Nostrana, where his dream position has come to fruition.

Read more details at the Curiosity Club page.