Sandwiched between Boston’s Back Bay and South End neighborhoods, sitting right next to Copley Square and Back Bay Station, is one of the more recent additions to Boston’s hierarchy of culinary delights: The Salty Pig.
The proprietors of this humble yet profound place have taken it upon themselves to make their menu of delicious charcuterie — cold-cooked meats — sound disgusting. Guests can pair “salty pig parts” like prosciutto di parma from Italy ($8), and pig head mortadella ($7) made right in the Salty Pig kitchen itself, with “stinky cheeses” like pecorino fresco from Tuscany ($7) and Point Reyes Blue from Point Reyes, California ($7), served together on wooden boards. The meats and cheeses are served with a third accenting item to “round out the table,” like smoked shallot marmalade ($2) and Vermont wildflower honey ($2).
Besides the titular small-dished pork products, the Salty Pig is also known for their phenomenal stone-grilled pizzas as well as their large selection of wine and American craft beer. The restaurant’s modernist aesthetic of exposed ceilings, hanging chrome light fixtures and dark wood floor, paired with the old-world Italian feel of its menu makes this up-and-comer truly something special.
The Salty Pig
130 Dartmouth St
Boston, Mass. 02116
617 536 6200
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