I can’t be the only person that immediately thought of Colin the Chicken.
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I’m pretty sure their sourcing is as good as it gets.
I’m pretty sure you don’t want restaurant recommendations from Fred Armisen.
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See, that’s why I said I have a hard time asking those questions in restaurants, and rarely bring it up on this board. The term shooting-fish-in-barrel is immediately what I thought of. 
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Generally, the most flavorful pork, heritage breeds, sustainability, and humane practices come as a package deal.
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Do they use heritage breeds? I didn’t see that.
Been mentioned in articles about the place.
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Sorry @Bookwich. I meant fish-in-a-barrel (an easy target) not crabs which has a totally different meaning. Comeback fail of the day. Who knew?
Nothing about it on the website as far as I know, but Ori Menashe has a page about how Bestia obtains its pork for curing in his cookbook. They use pasture raised, non-GMO Red Wattle pigs which are butchered at the restaurant. He is a big nose to tail advocate, and he doesn’t say so directly, but I am sure he is dedicated to humanely raised animals.
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i’m sure the cook pigs ranch pork at cassia grew up with a nanny, went to private school and had weekly mani-pedis.
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Was talking to the head Butcher of Gwen yesterday at the lamb event at JKI And i know he cares very deeply about sourcing. They bring in all sorts of specialty breeds for the Butcher shop and restaurant. They cure in house as well.
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Ahhh… thanks @ebethsdad. More places should highlight this. I’m probably not the only one who hates asking and just gives it a pass.
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Okay, then I can eat them. 
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And for us Douglas Adams fans, there’s this from “The Restaurant at the End of the Universe” (the “meat” of which starts at 1:12):
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Although I probably love the radio version best!
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Oh stop it.
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Any new charcuterie contenders?
Cassia is not doing it at the moment.
agnes
I don’t think they’re making the charcuterie.
I really enjoyed the charcuterie plate we had at Gwen last week. We’ve had their charcuterie in the past and think it’s a must order.
Sorry for the hard to see detail as the lighting was rough, but clockwise from the left back:
Lamb pate
[forgot this one but it was a white wine sausage - lovely)
Pickles
Nduja
Guanciale
Duck sausage
They also provide pretty darn good baked bread with it.
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