The 8 Dishes That Made My Career: Jamie Bissonnette

The force behind Boston's Coppa and Toro charts his path from vegan to nose-to-tail savant.


1. Kosher dill pickle with liverwurst

My first time eating a kosher dill pickle with liverwurst was pretty memorable. I was in the store with my mom, probably seven years old, sitting in the grocery cart with my legs hanging out. My mom was getting liverwurst, and she’d always eat a little piece while we shopped. And since I always wanted a pickle from the festering cesspool of bacteria that was the pickle barrel, one day, my mom just decided to rub some liverwurst on the pickle as a snack. It seemed natural enough, and I’ve been hooked on liverwurst ever since.

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