Signs that the butcher shop and salumeria are nearly ready to begin production of all manner of dry-cured Italian meats and sausages are already evident at the space. Two Duroc hog halves were delivered by McDonald Family Farm earlier today that will soon be processed into Italian salami, cacciatore and other sausages, as well as whole-muscle items like coppa, fioccho and culatello. Once the final paperwork is signed, Miner says it will take about three weeks before they'll have enough product to open the doors. At that point, they'll offer sandwiches, soups and salads for lunch in addition to their line of house-made products (which will continue to grow as items that take longer to cure are ready), Colorado cheeses and an array of pantry items.
Because Il Porcellino will be the first retail shop in Denver to make and sell its own cured meats, working with the city has been a learning process — for both sides. "The health department and our health inspector have been great," says Albano, noting that the department has worked with them to meet timelines and learn about their business goals.
Miner and Albano are a couple of months behind their original plan to open this past summer, but delays have only added to the anticipation of residents of the Berkeley neighborhood, who have been stopping by regularly to check on the shop's progress. And soon they'll be able to pig out on Denver-made delights.