Local orders can be picked up from Morcilla on select dates in January and February. Next pickup window is Saturday January 7 from 11a - 2p. Scheduled pickups are available between dates.
Chef Justin Severino has been making charcuterie for nearly 20 years. He learned the basics from his Italian-American grandfather, but quickly figured out how to use science and his culinary point of view to make unique flavors and products. He is a skilled whole animal butcher with a strong commitment to sustainable sourcing.
All Salty Pork Bits products are handmade in Pittsburgh by a team of chefs inside award-winning Spanish restaurant, Morcilla.
Chef Justin Severino’s dedication to the ancient arts of butchery and preservation date back to long before the opening of Cure in Pittsburgh’s Lawrenceville neighborhood, when he co-owned and operated Severino’s Community Butcher in Santa Cruz, Ca. Since those heady West Coast days, he has been a four-time James Beard Foundation award nominee for Best Chef Mid-Atlantic, and a 2015 and 2014 winner of FOOD & WINE The People’s Best New Chef Mid-Atlantic.
Wall Street Journal
Discover the Burgh
New York Times