We discovered a new butcher/salumiria in town so we thought we would head over for a little look about today. The steaks/meats looked awesome but a bit out of my league. $75 per lb for locally sourced 50 day dry aged ribeyes. Cheapest steak in the joint was $29 per lb. really cool
Place though and they do their own salumis. We got a wild boar sausage, a summer, a deliciously spicy dry pork sausage (the darker red one). We also got a spalla which is like a prosciutto made with pork shoulder (I think). We paired those up with a wonderful 5 year aged Gouda, a Bellavitano (by Sartori, our favorite cheese) and Cypress Grove Humboldt Fog (our favorite cheese :))
Brisket and beef ribs are on the egg. It appears we will be eating well tonight.