If you are a lover of house-made salami and dry-cured charcuterie, go no further than the Salumi Bar at Dickson’s Farmstead Market in the lower level of Chelsea Market. Dickson’s is offering its charcuterie along with cheeses from Saxelby Cheesemongers located nearby, as well as icy cold beers on tap, ciders and wine.
The Salumi Bar features active curing cabinets capable of holding 2,000 pounds of house-made salami behind the length of the bar. The menu is a collaboration between chef and butcher Ted Rosen and salumi expert Pablo López Terrazas, who was brought on after making a name for himself in Mexico selling his salami to various successful restaurants in the region.
The Salumi Bar’s menu includes selections of house-made dry-cured salami, and whole muscle salami using pork from Sir William Angus Farm in Craryville, New York, as well as tartare, cheese, pickles, and sides served with signature condiments. The friendly staff is well versed in the art of charcuterie and ready to share that knowledge, guiding guests through the tasting experience while demonstrating the art of building charcuterie.
All of Dickson’s beef, pork, lamb, and poultry are sourced from small, family farms in upstate New York that are carefully handpicked for their humanely-raised, high-quality animals. Dickson’s strives to use every part of every animal - ‘from nose-to-tail’ - and continues to honor this tradition by sourcing all its charcuterie products from the same whole animals from which they cut their steaks and chops.
The Salumi Bar is open Wednesday through Sunday from 11:00 a.m. - 8:00 p.m.