Whenever I saw the Pig & Block Charcuterie [2] at the Old South Pearl Street Farmers Markets [3], I'd stop by for a sample and, sometimes, purchase a selection of salumi. Owners Jeff and Marc Bauman, whichever one was working the booth, would say they were working on a brick-and-mortar. I left the stand, hoping that would come to fruition.

Two and a half weeks ago, the brothers made good on their promise when they opened Pig & Block Charcuterie at 33rd and Tejon. The small, straightforward charcuterie and butcher shop features two glass cases stocked with an ever-changing inventory of cured and fresh meats, a small collection of cheeses, and a shelf of dried goods.

I perused the duck confit, the La Quercia [4] prosciutto, and a partially carved Serrano ham. I considered the freshly cut rib-eyes and house-cured bacon. I tasted the Olli Salmueria [5] lomo and the fennel sopressata (and promptly bought portions of both) and ogled a gorgeous duck terrine en croûte that had just been pulled from the oven. 

That night, the sopressata, prosciutto, and lomo joined forces with hunks of Crater Lake blue [6] and El Trigal Manchego for an appetizer, and I garnished this butternut squash and caramelized onion pizza [7] with additional slices of lomo.

Tip: Follow the Pig & Block on Facebook [8] for daily specials and offerings.

3326 Tejon St., 303-455-6328