"Specializing in whole hog, snout to tail butchery, this all-day salumeria offers a dazzling selection of charcuterie arranged on wooden boards or layered on soft bread. Such craftsmanship is in full view of the dining room, which includes a curing chamber filled with rows of soppressata, finocchiona, and Spanish chorizo. Truffled lardo with rosemary is a must. Need a vegetable? Try the salad with broccolini and zucchini tossed in a tarragon-green goddess dressing." - The MICHELIN Guide