We’re in salumi production pretty much all year long, gearing up particularly for Whole Hog Dinners in February. But the meats don’t become perfect in a steady stream. Sometimes many are ready in a mild eruption — an embarrassment of riches between dry spells.

Cured meats are the very best way to taste the quality of the pig, and we have salumi from two very fine breeds. From Front Porch Farm, we have their Cinta: culatello, coppa, and pancetta, all from great whole muscles. Culatello is the small muscle at the rear of the leg and is considered the king of cured meats.

And, though Mac Magruder has stopped hog production, we have a variety of salumi from his amazing stock as well. They’ll be on the menu beginning Wednesday, and into the following week.