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One of the meatiest trends to hit restaurant menus of late is the charcuterie plate, with Riverwest’s Bolzano Artisan Meats (bolzanomeats.com) salami in rotation at Juniper 61, Pastiche Bistro and Odd Duck, to name a few. The company makes five kinds of salami (from heirloom pigs raised without hormones or antibiotics) – like the tad-fruity Pig Red and the best-selling, tangy, peppery Old School. These logs of loveliness elevate a slice of crusty peasant bread to a royal treat. You can also buy half-pound links at Glorioso’s, Grasch Foods and several Sendik’s locations.

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