Il porcellino salumi will be closing its deli doors at the end of the month, but owner Bill Miner has left the shop in trusted hands.
Blackbelly Market is opening its first Denver location in the space at 4324 W. 41st Ave., just off Tennyson Street, in late February.
Miner opened il porcellino salumi in 2015, offering the Berkeley neighborhood house-cured meats, charcuterie boards and drool-worthy sandwiches, like The Bacon – a personal favorite – with homemade jams and freshly sliced deli cuts. He’s also built a successful wholesale salami business with a warehouse in Basalt, which supplies dozens of Colorado restaurants, retailers around the country and Whole Foods Markets.
But Miner decided last year that he wanted to focus solely on his booming wholesale operation and sold his storefront to well-known Boulder chef Hosea Rosenberg and Little Piggy Hospitality, which owns Santo and Blackbelly Market & Restaurant in Boulder, according to a statement. Il porcellino salumi is set to close by the end of January
“Our relationship with Bill, his involvement in this transition, and the fact that he’s built this kitchen with an impressive curing chamber, made this decision an easy one,” Rosenberg said in a statement.
Blackbelly Market will bring its own homemade charcuterie, salami and salumi selection from 2023 Michelin Young Culinary Professional Kelly Kawachi and the Blackbelly team, as well as a quick-service breakfast and lunch menu, nearly identical to its Boulder location, including its famous breakfast burritos, Italian subs, cobb salads and banh mis.
The Denver location will open Tuesday through Sunday from 7 a.m., an hour earlier than il porcellino salumi, until 4 p.m. There will be no full-service restaurant, like in Boulder, but there will be beer and wine available.
Blackbelly, which Rosenberg opened in 2014 as a farm-to-table restaurant with a butcher counter, is celebrating its 10th anniversary this year. The restaurant and market earned a Green Star from Michelin last year for its sustainable practices, including the in-house butcher program and sourcing from local ranches and farms, and for utilizing every aspect of the whole animals they butcher.
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