The Salty Pig

Thinly sliced, dry-cured ham from Parma, Italy, aged for 14 months.

This is a house-made, Italian-style cooked ham seasoned with fennel, rosemary, and mustard.

A smooth, spreadable chicken liver pâté prepared by TSP Kitchen in Massachusetts and finished with a drizzle of sweet and tangy pomegranate molasses.

A cured, Spanish-style sausage from Salamanca, Spain, known for its rich flavor and firm texture.

A savory pork pâté crafted by TSP Kitchen, featuring a blend of pistachios, dried figs, and bacon.

A savory sausage seasoned with Calabrian chili, parsley, and basil, crafted by TSP Kitchen in Massachusetts.

A delicate, house-made rabbit sausage seasoned with pancetta and cracked Tellicherry peppercorns.

This firm, unpasteurized cow's milk cheese from Quebec features a traditional washed rind.

This is a firm, unpasteurized goat cheese from Barn First Creamery in Westfield, Vermont, known for its bright flavor profile.

This is a smooth, buttery cow's milk cheese produced by Blue Ledge Farm in Vermont.

A semi-firm sheep's milk cheese from the La Mancha region of Spain, aged for three months.

This creamy, rind-ripened cow's milk cheese from Quebec features distinct earthy, mushroom-like notes.

This semi-hard goat's milk Gouda from Boston and Vermont is aged for two to five months, offering a sweet and milky flavor profile.

A creamy, savory spread made from sharp cheddar cheese, pimento peppers, and mayonnaise.

A selection of olives cured in a blend of oil, herbs, and spices.

A savory, slow-cooked spread made from smoked shallots with a jam-like consistency.

A sweet and savory condiment made from blackberries preserved in a spicy mustard-infused syrup.

This is a sweet honey infused with the flavor of preserved strawberries, designed to be paired with other items on your board.

A sweet and savory fruit-based preserve infused with mild chili peppers.

These are premium, buttery Spanish almonds that have been lightly roasted and salted.

A refreshing starter featuring crisp cucumber tossed with lemon, savory Parmesan cheese, and crunchy breadcrumbs.

Thinly sliced zucchini and squash topped with creamy ricotta, fresh herbs, chili oil, and crushed pistachios.

A fresh salad of gem lettuce, radish, and snow peas, topped with Manchego cheese and a charred lemon dressing.

This starter features fresh summer beans and sweet corn tossed in a chili-infused butter, served with herb yogurt, chives, and grilled bread.

Tender asparagus served with a warm garlic and anchovy dip, topped with crunchy breadcrumbs, spicy Aleppo pepper, and nutty Louis d'Or cheese.

A house-made pork sausage served with bread and butter pickles, mustard, mayonnaise, and crispy fried onions.

Tender pork and beef meatballs served in a rich tomato sauce with a side of grilled bread.

Shell-shaped pasta tossed with spicy spreadable pork sausage, preserved green tomatoes, creamy stracciatella cheese, fresh mint, and a hint of lime.

Rigatoni pasta served with a savory pork meat sauce, finished with creamy mascarpone and parmesan cheese.

These house-made pasta pockets are filled with herb-infused ricotta and sweet corn, finished with a touch of spicy serrano, fresh shiso, and savory pecorino cheese.

Thick, straw-like pasta served in a savory tomato sauce with cured pork and sharp Pecorino cheese.

Tender braised beef cheek served with yogurt, house-made pita, pickled red onions, fresh herbs, and chilis.

A breaded and pan-fried chicken cutlet topped with pickled green tomatoes, creamy ricotta, spicy cherry peppers, and fresh herbs.

A classic pizza topped with mozzarella cheese and fresh basil.

This pizza is topped with pork sausage, spicy cherry peppers, red onions, and provolone cheese.

A pizza topped with mushrooms, tomato sauce, salsa verde, fontina cheese, and scallions.

This pizza features a savory combination of cured pork, mustard cream sauce, pale ale caramel, and fresh arugula.

This pizza features a lemon cream base topped with blistered cherry tomatoes, fried garlic, fresh mustard greens, and a drizzle of aged balsamic vinegar.

This pizza is topped with soppressata, prosciutto, red onion, giardiniera, cherry peppers, shredded lettuce, and a drizzle of red wine vinegar.

A fresh egg cracked onto the pizza and baked until set.

Thinly sliced, dry-cured Italian ham from Parma.

Thinly sliced, seasoned cured sausage typically used as a savory topping for pizza.

Savory, house-made ground pork seasoned with traditional herbs and spices.

Fresh, peppery arugula leaves that can be added as a topping to your pizza.

Sliced mushrooms that can be added as a topping to your pizza.

A sweet honey infused with chili peppers to add a spicy kick to your pizza.