We’re particularly excited about our cured meats these days. We’ve done salumi for years – before it became commonplace for local restaurants to have them – but while there’s lots of it around, it can be hard to find it made really well.  Our current selection is particularly nice. Chef Jonah chose the pig himself on a farm tour through the southern midwest, where he stopped in at The Good Farm, a diverse farm in Topeka, Kansas, that specializes in heritage pigs prized in restaurants coast to coast. Looking for sizable hams and a decent amount of fat – though not too much – he chose an Old Spot, a historic breed from Gloucestershire, England.

The coppa he made from its whole muscles have been cured over the last 5-6 weeks, so it’s young and sweet – allowing you to taste more of the meat flavor. For comparison, the 24-month prosciutto we will be serving alongside has the consistency and flavor of cheese – rich and porky. Jonah finishes the platter with some swordfish, cured and smoked, and toscano, rustica, finocchiona, and morcilla; ciappa with lardo.

Stop on in. We’ll be having this salumi plate for some time, though the 24-month prosciutto will only be available for a short while.