Chef Justin Severino from one of this year’s best new restaurants, Morcilla, tells us why he was inspired to open a Spanish restaurant in the Steel City and how to put together a delicious plate of charcuterie.
Taking inspiration from his grandfather who was a butcher, Severino makes his own salami at his restaurant in Pittsburgh.
After combining all the meats and spices together, the salami stays in a hot, humid chamber for eight hours or until the proper pH is reached.
Slice the meats thinly and display them beautifully on a platter along with some Marcona almonds, roasted peppers, dried fruit, and olives to create the perfect charcuterie plate. Delicious!