At Il Porcellino Salumi, owner Bill Miner and his staff of butchers and cooks make every meat product themselves: pink hams, fat-streaked bacon, dry-cured salami and other sausages, as well as less common Italian-style meats that hang for months — sometimes upwards of a year — before they’re ready to slice and sell. Il Porcellino sources pork and beef from Colorado farms and ranches and turns it into salty, delicious salumi through exacting effort and lots of time. You can take it home by the pound or you can sit down and enjoy sandwiches that will haunt your dreams: ribbons of soft-cooked bacon drowned in cheese sauce between slices of toast; pastrami shaved into piles atop rye with whole grain mustard and cucumber-dill salad; an Italian hoagie more appropriately called the Hoggie because it’s mounted with so much pig-based product. There’s nothing else like it in Denver — and every bite makes us wonder why.
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