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Pig & Block Charcuterie opens in Highland

Pig & Block Charcuterie opens in Highland
Lori Midson

For the past two years, he and Marc have pimped their cured meats and salumi at the Pearl Street and Highland Farmers' Market, and Jeff, a former golf pro, who was laid off in 2009, also did time behind a meat counter at a specialty market. But it was his grandfather, a butcher for 27 years, who taught him the tricks of the trade. Butchery, he notes, "runs in our blood."

The charcuterie/butcher shop, which also sells gourmet dry goods like salts, preserves and pasta, specializes in meat -- but not just dry-cured meats and salumi. "Charcuterie is a lot more than just dry-cured meats -- it's head cheese and terrines and galantines and pâtés and all of that old stuff," explains Jeff, who went to France last year and stayed with a French butcher. "Not only do I want this to be the neighborhood meat shop that people can trust, but I also want to teach people all about charcuterie."

Pig & Block Charcuterie opens in Highland
Lori Midson

The inventory will change, but at the moment, Jeff and Marc have stocked the cases with Vintage all-natural beef from Tonali's Market, salami, speck and chorizo, fresh sausages, including a beef-and-pork Argentine-style sausage, duck confit, mortadella, coppa, lardo and lomo, bacon, La Quercia prosciutto, soppresata and filsette, along with olives and cornichons and a handful of cheeses, pâtés and terrines. "Most of the things we carry are either made in-house or from small companies, and we're going to carry some stuff from Il Mondo Vecchio, too, but I gotta go hang out and figure out what I want," says Jeff.

In the meantime, the shop is open seven days a week, from 10 a.m. to 7 p.m. -- at least for now. "I gotta be here as much as possible. I've got lots of meat to sell," quips Jeff.


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