You say salami, I say salumi at Old Major

January 24, 2014

After almost a year in the making, Old Major at 3316 Tejon St. will launch its charcuterie program to the public this week. In 2013, Old Major received certification for a HACCP plan (Hazard Analysis and Critical Control Points to ensure food safety) for salumi production and has an abundance of dry-aged, cured meats ready for consumption.

“We have been working with the Department of Environmental Health and waiting for a year to dry-age and launch the perfect salamis, whole cured muscles, pates and terrains from our innovative charcuterie room at Old Major,” said chef and co-owner Justin Brunson. “The charcuterie plates will show the time and passion we spent to source the perfect pork, select and butcher them properly as well as illustrate our nose-to-tail philosophy.”

Starting this week, Old Major will offer a chef’s daily selection of five meats for $15 per plate on the dinner and bar menu. Below is an example of what a plate might look like:

1.     Duroc Salami (salt);

2.     Monkey Meat Salami (IMT Merlot garlic and pepper);

3.     Calabres Salami (Vermouth, Calabrian Chile);

4.     Copa (cured salt, sugar, paprika, cayenne and juniper);

5.     Guanciale (sage, rosemary and garlic).

For the past year, Old Major has cured Lomo, Loinza, Coppa, Lardo, Orange Fennel Salami, Sopresata, Calabrese-Style Salami, Nauja and Guanciale. For more information on the charcuterie program or to book an online reservation at Old Major, go to or call 720-420-0622.

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