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ll Porcellino Salumi has hit a few rough spots, but this month owners Bill Minor and Brian Albano hope to finally get the doors at 4334 West 41st Avenue open — and they gave neighbors at last week’s First Friday on Tennyson Street a taste of what to expect. But Jacob isn’t sure that taste will be enough, and says:
Does Denver really have an appetite for cured meats? Pig & Block and Il Mondo Vecchio have already tried the salumeria/charcuterie concept and failed within a year or so of opening. Stuff like this takes years to perfect and I fear Denver diners are too fleeting and transitory to make something like this a success.
June has higher hopes:
Jacob, Is it really necessary to post negative comments about a business you’ve never been to…. I’m excited to check out Il Porcellino, the newest addition to my neighborhood dining scene.
Will you step up to support Westword this year?
At Westword, we’re small and scrappy — and we make the most of every dollar from our supporters. Right now, we’re $22,000 away from reaching our December 31 goal of $50,000. If you’ve ever learned something new, stayed informed, or felt more connected because of Westword, now’s the time to give back.
Do you think the time is right for a salumeria/charcuterie? Will you head to Tennyson to try Il Porcellino?