The Salty Pig is not, technically, a pizzeria. According to their website, the restaurant has "an emphasis on charcuterie ... in the form of house made meats and hand selected cheeses designed to be mixed and matched to create personalized charcuterie boards. Fresh, locally grown seasonal ingredients rotate frequently to make stone-grilled pizzas, hand made pastas and regional Italian entrees."
|The pizza prep area|
|The arugula salad|
We fashioned a charcuterie board for sharing, with these components:
- Finocchiona - Tuscan Dry Cured Salumi with Fennel & Garlic from Portland, OR ($7)
- Mortadella - Bolognian Emulsified Sausage from SP Kitchen, MA, with pistachio ($7)
- Holden Trail - Raw Sheep Milk cheese from Grafton, VT ($7)
- Stilton cheese from Nottinghamshire, ENG ($8)
- Marcona Almonds ($3)
- Eggplant Sott’ Aceto ($2)
- Marinated Olives ($4)
The charcuterie was served with wonderfully crisp diagonal slices of grilled Italian bread. Both cheeses and both meats were richly flavorful. We were pretty much unanimous that this was the best charcuterie selection we'd experienced. I was particularly taken with the mortadella, which had a wonderful garlic aroma and flavor.
|Slice of the Margherita|
|Nice leopard spots underneath|
The Salty Pig was a warm and welcoming destination on a damp and dreary night. When pizza this good takes a back seat, take note!