Learn how the sausage gets made with a butcher who combines traditional meat preparation with fine dining. Nathan Anda is a butcher and chef in Washington, D.C. whose company Red Apron produces artisanal meats for its stores and restaurants. Though Anda runs a complex large operation, he's still closely involved with the actual work of butchery. He talked to Slate's Jacob Brogan about how he sources the animals he uses in his butchery and the process of making culatello.

And in a Slate Plus extra, Anda tells us how he makes his hot dogs. If you’re a member, enjoy bonus segments and interview transcripts from Working, plus other great podcast exclusives. Start your two-week free trial at slate.com/workingplus. Email: [email protected]

Twitter: @Jacob_Brogan

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