Whenever I saw the Pig & Block Charcuterie at the Old South Pearl Street Farmers Markets, 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 prosciutto, and a partially carved Serrano ham. I considered the freshly cut rib-eyes and house-cured bacon. I tasted the Olli Salmueria 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 and El Trigal Manchego for an appetizer, and I garnished this butternut squash and caramelized onion pizza with additional slices of lomo.

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

3326 Tejon St., 303-455-6328

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.