We’ve gone coast to coast in our search for the best charcuterie hot spots. From Los Angeles to New Jersey, charcuterie continues to blaze a trail of popularity across the United States. Here are three charcuterie restaurants we love, read on.
Chi Spacca—Los Angeles, California Born out of chef Chad Colby’s idea for a “salumi night,” Chi Spacca serves up smoky and salty salami, pâté, terrine, whole muscles and pancetta. Chef Colby doesn’t just serve plain ‘ole sliced meats, however—he takes his dishes to a whole new level by serving creative concoctions like pancetta wrapped around breadsticks, his signature bacon tenderloin pâté and pork butter in a jar topped with pure pork fat to spread on breads. Are you drooling yet? If you’re looking for something a little lighter, try some of Chi Spacca’s skewered fish and herbs with zucchini and grilled lemons!
Alexian Pâté and Specialty Meats—Neptune, New Jersey Known for their signature pâtés and mousses, Alexian is committed to their mission of preparing delicious plates with completely natural products and techniques. Their pâtés are gluten free, and they do not use any preservatives, additives, fillers, flavor enhancers or hydrolyzed plant protein. The company prides itself on using pork, duck, pheasant, turkey, veal and chicken that has been raised humanely without the administration of antibiotics or growth hormones or grain feeding. Along with regularly donating to Feeding the Hungry and seven food banks in seven major cities in New Jersey, Alexian is also a woman-owned business! What’s not to love?
Creminelli Fine Meats—Salt Lake City, Utah Known for its traditional Italian meats, Creminelli’s goal is to improve the selection of fine meats available in the United States and provide new culinary experience to Americans. The restaurant follows its Italian roots in the tradition of using all natural and organic ingredients, humanely raised and antibiotic-free meat and, when possible, buying local. Try their tartufo handcrafted Italian salami with black summer truffles. The tartufo is stuffed in natural casings, hand-tied and slowly cured to perfection with salt, spices and garlic.