Feature Image: Phillip Grubisa at Beltex
Most of us know it as a restaurant staple enjoyed with cocktails, but as any hostess worth her salt will tell you, charcuterie is an impressive, easy-to-prepare addition to any at-home celebration. But if you’re in a pinch, and need something quick and easy, these local spots have you covered.
Choose a charcuterie & mustard board with a seasonal selection of meats, genoa salami, prosciutto, warmed bread, and We Olive brand mustards.Or a seasonal selection of cheeses and meats, warmed artisan bread and We Olive mustards.
602 E. 500 South, SLC,
BTG’s charcuterie board includes marinated olives, pickled vegetables, house mustard, shallot relish, assorted meats, cheeses and crostini.
Note: Check the address before you go; BTG is planning a move.
63 W. 100 South, SLC, 801-359-2814
Chef Jen Gilroy calls her meat and cheese board the “Ploughman” and arranges on it local and artisan salumi and cheeses, pickles, house mustard, Payson Fruit Growers cherry compote, spiced nuts, house crackers and crostini.
165 W. 900 South, SLC,
This upstairs bistro serves local meats, local cheeses, Utah honeycomb, nut butter, beer mustard, balsamic reduction, crostini and focaccia; for an additional charge, add house-cured meat.
195 25th St., #6, Ogden, 801-399-0088
Listed only as “charcuterie,” the board at this bistro is a chef’s selection; it might include Caputo’s house-aged cheddar, mole salami, ossau iraty (a Basque cheese), kunik (a triple-cream cheese), prosciutto, or cabacero (a cut of pork cured with paprika.)
257 S. 400 West, SLC, 801-935-4431
Specializing in local meat, Chef Philip Grubisa buys whole animals and breaks them down himself so you can find cuts here you may not find elsewhere. And in the European tradition, he makes use of all the trimmings in his pates, terrines, rillettes and hams. The selection varies, so go by the shop.
511 E.Harvey Milk Blvd. (900 South), SLC,
Founded in 1923—the original store is in Magna—Colosimo’s is still in the sausage biz. Besides bulk Italian sausage and breakfast sausage, choose pepperoni, sopresatta, capacola—even chorizo and the house special Tuscan-red-wine, garlic and black pepper.
155 W. Malvern Ave., SLC, 801-466-7500
Salt Lake’s original artisanal food store, the charming shop has a carefully chosen selection of meats and cheeses: Rockhill Creamery’s raw cow’s milk cheese, Fromagerie le cret gruyere 1655—a nutty-flavored cheese that’s won the Gruyere Association’s gold medal, Pio Tosini Prosciutto di Parma, to name just a few. Liberty Heights will also put together a board for you; check the website.
1290 S. 1100 East, SLC, 801-583-7374
Besides their famous selection of cheeses, many house-aged, Caputo’s shops carry a wide selection of cured meats from Olympia Provisions—loukanika (Greek salami), pork pistachio pate, salami cotto, landrauchschinken (a Swiss country ham)—and Elevation Meats, as well as imported hams, sausages and, well, everything.
314 W. 300 South, SLC, 801-531-8669 (Other locations: caputos.com)
The cheese-and-cured-meats department at Harmons is excellent. Besides offering sliced-to-order, they also stock Creminelli’s pre-sliced hams and salami—great if you’re in a hurry.
131 E. 100 South, SLC, 801-428-0366 (Other locations: harmonsgrocery.com)