Founder Bill Miner’s house-made, dry-cured and locally-sourced meats at Il Porcellino Salumi are getting a whole new meal to flash their charcuterie style. Per a Westword post, the retail outlet at 4324 W. 41st Ave. (and Tennyson Street) will begin serving up dinner in March.
In February, Il Porcellino will bring in the new equipment necessary to fire up dinners for diners old and new. After 20 years as a chef and butcher, Miner set out to partner with small family farms raising sustainable, heritage animals to source his USDA-certified wholesale warehouse in 2015. Since that time, Miner has built a flourishing local and national reputation for serving up some of the best artisanal eats this side of the Rockies. After several expansions, the team now produces more than 2,000 pounds of dry-cured salami a week in its wholesale facility (according to the Il Porcellino website).
In between running the store and the processing facility, Miner apparently spends his off-time often hand-making pasta for his family. In March, the chef will bring together his artisan creations to serve up succulent dinners. Westword reports that dinner service will begin after 4 p.m. Wednesday through Sunday. No need to worry about pork rolls or breakfast burgers disappearing, however — Il Porcellino will continue to serve up the early meals from 8 a.m. to 4 p.m., Tuesday through Sunday.
Keep an eye out for pop-ups previewing Hines’ new Il Porcellino dishes towards the end of February.
