Lardon

The name was your first clue. The cutout of a pig hanging over the door was your second. Specializing in whole hog, snout to tail butchery, this all-day salumeria offers a dazzling selection of charcuterie arranged on wooden boards or layered on soft deli bread. Such craftsmanship is in full view of the dining room, which includes a curing chamber filled with rows of soppressata, finocchiona and Spanish chorizo. Truffled lardo with rosemary is a must, as is the Italiano sandwich. Need a vegetable? Try the salad with baby kale and delicata squash in a pear vinaigrette. The historic building, with its honeycomb tiled floors and original wood joists, offers a charming old-world vibe. Weekend dinner strikes closer to a bistro with steak frites and duck leg confit.