America's 10 Meatiest Restaurants Slideshow

Chef Chris Cosentino is the undisputed flagbearer of British chef Fergus Henderson's nose-to-tail philosophy, serving rustic Italian interpretations of all the nasty bits that can be cut off a carcass. But at his restaurant Incanto in San Francisco, Cosentino one-ups the master in breed stock and commitment to the craft. His mother's family founded Newport's Easton Sausage Company (which shuttered in 1942) and with his wife, Tatiana Graf, Cosentino runs Boccalone, a national purveyor of "tasty salted pig parts" with a spot in the San Francisco Ferry Building.

Chef Duskie Estes, of Iron Chef fame, and her master charcutier husband John Stewart were crowned the King and Queen of Pork for winning Grand Cochon in Aspen in 2011. The duo adheres strictly to Slow Food principles at their Santa Rosa restaurant, Zazu, which serves expertly crafted cured meats alongside delicacies like balsamic pork shoulder.

They also own a Sonoma sandwich shop called Bovolo and the Black Pig Meat Co., which sells bacon from heritage pigs nationally through specialty food stores like Cowgirl Creamery. In partnership with a local food co-op, Estes and Stewart raise Red Wattle pigs in their Sonoma Valley backyard.

Chef Sean Brock is fast becoming a superstar, not least because of his 2010 James Beard Award for Best Chef Southeast and Husk being awarded best new restaurant for 2011 by both Bon Appétit and Southern Living. His maniacal focus on local and traditional ingredients is the stuff of legend, and a recent New Yorker profile led with the following sentence: "No man loves pigs more than Homer Sean Brock."

His menu at Husk celebrates the whole package, with dishes like crispy Buffyaki pig ear and Bev Eggleston's heritage pork chop with broccoli raab, along with antique Southern grains that haven't been seen in centuries.

Spike Gjerde's Baltimore restaurant, Woodberry Kitchen, may be one of the best articulations of farm-to-table cuisine in the country. All day and night, farmers, gardeners, and other hawkers carry goods in and out of his kitchen, where co-chef de cuisine George Marsh runs a thriving butchery and charcuterie program that turns out cured pork neck, liverwurst, sizzling hog's head, and whipped lard for the "Nose to Tail" section of the restaurant's menu. Gjerde and Marsh hosted French Master Butcher Dominique Chapolard for a staff workshop earlier this year.

Chef Craig Deihl's establishment makes Charleston, S.C., the only city with two places on the list of America's meatiest restaurants. Peculiar, yes, but it's hard to overlook Deihl's passion for charcuterie — he blogs about it at The Real Deihl Chef — and his larded collection of dishes, like the Trio of Tamworth Pork with beer sausage, belly, and schnitzel. He also runs a CSA-like artisan meat share program from the restaurant and, according to the American Livestock Breeds Conservancy, is the only chef in the nation currently cooking with the rare American guinea hog.