House-Cured Meats and Charcuterie

The farm-to-table buzz has fostered an urge for restaurants to use entire animals from snout to tail. Cured meats—often referred to as salume and charcuterie—create a cost-effective way to deliciously transform scraps. They also pair well with micro-brewed beers and can be used as star components in a myriad of other dishes.

Quality Social
San Diego, CA
Spicy salumi Sopresatta, fennel scented Finnochiona, country-style Pate de Champagne, pistachio Mortadella, Hungarian-style Pepperone, cured pork shoulder Coppa, red wine and garlic Toscano, duck and cognac Potted Rillette, Chicken Liver Pate Mousse and smoked paprika Chorizo; one selection, $5; four for $16

Seattle, WA
Uniquely Spiced Salamis; Mole (cinnamon, ancho, chipotle and chocolate), Winter (red and green peppercorns), Finocchiona (cracked fennel, black pepper and curry); $NA 

Le Virtu
Philadelphia, PA
Salsiccia Nostrana Alla Griglia: house-made Abruzzese-style sausage, Taragna polenta, peperonata; $10

The Linkery
San Diego, CA
Bacon Pizza, house cured Berkshire bacon bits, pastured duck egg, local tomato sauce, organic arugula, Toma cheese, oregano & chive oil; $11.50

Brooklyn NY
Pork Cheek and Beef Tongue Terrine; $11

Sacramento, CA
Garganelli al Salsiccia, house made fennel sausage, red onion, San Marzano tomato sauce, Parmesan; $15


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