Photographs courtesy of Il Porcellino Salumi
Il Porcellino's production crew in Denver, top row: Forbes Rigsby, Michael Lavery, Bill Miner, Johnny Formento and Ian Niedzwiedz. Bottom row: Patrick Kennedy
A key component of Il Porcellino’s ethos is utilizing as much of the animal as possible
Various types of cured meats on display
Black truffle and Pinot Noir salami
Making sausage
Hams curing
Beau Burns, Phil House and José Martinez at the Basalt facility.
