Publican Quality Meats
Publican Quality Meats Credit: Cassandra Stadnicki

THE FOOD ISSUE: Ancient Methods, Modern Cuisine

Read about Billy Pork, the father of Chicago’s charcuterie revolution.

West Loop Salumi
1111 W. Randolph

When you enter the city’s first USDA-certified salumeria it’s like you enter another atmosphere, a heavenly, intoxicating biosphere redolent of meaty sweetness, spice, and funk. West Loop Salumi is now wholesaling across state lines a dozen different cured meats with eight more on the way, and guests are welcome to come in and snack on salumi cones, salumi boards, sandwiches, and other snacks. BYOB.

Publican Quality Meats
825 W. Fulton

The boundless meatopia of this butcher/baker/sandwich-maker adjunct to One Off Hospitality’s Publican is an overwhelming environment: a staggering cornucopia of meats cured, encased, and fresh. Chef de cuisine Missy Corey has lost count of the number of charcuterie recipes in her arsenal. If you can’t shake your stupor standing in front of the display case, three- or five-piece hot or cold charcuterie plates can provide a taste of the potential here.

The Purple Pig
500 N. Michigan

Just off the Mag Mile, this Italian enoteca from Scott Harris, Jimmy Bannos, Jimmy Bannos Jr., and Tony Mantuano features a treasure trove of house-cured meats including lingua agrodolce, cacciatorini, tartufo, chorizo, lomo, and coppa. Taste an array of them on the formidable Purple Pig Platter.