Starting today, you can send a little taste of Pittsburgh to anywhere in the country.
Justin Severino, chef and owner of Morcilla and Cure, has launched Salty Pork Bits, his very own online charcuterie store.
The shop offers a three-month charcuterie subscription, with each package containing a different selection of Severino’s hand-made salamis, which are produced in the same curing room that supplies both of his Pittsburgh restaurants. The first subscription package will be sent in September, and includes selections like Nduja, a spreadable pork sausage, and Finocchiona, a Tuscan sausage made with fennel.
The salami selections for the first subscription include:
September
“Cure Classics”
- Finocchiona
- Nduja
- Toscano
- Calabrese
October
“Morcilla Favorites”
- Chorizo
- Morcilla Achorizada
- Sobrasada
- Fuet
November
“Untraditional Classics”
- Negroni
- Iberian Pepper
- Leek Ash Porcini
- Lamb Harissa
The three-month subscriptions are $135, and each package contains four approximately three-ounce salamis. Only 200 subscription packages will be available.
Severino plans to release additional shipments for December and the first quarter of 2019 in the fall.
So, for a total of about 36 ounces, you’re paying $135? That comes to an average of $60 per pound…for sausage, Am I the only one that thinks that’s perhaps a tad pricey?