We are a retail style all in house cured salumeria that focuses on whole animal butchery & total utilization of locally sourced heritage breed animals. We showcase these animals by making "Colorado Cured Meats" in our in house curing program led by Head Butcher and Salumiere, Forbes Rigsby. We make products such as Bison Pastrami, Lamb Proscuitto, Pork Rillettes, Beef & Pork Fermented Summer Sausage and endless varieties of whole muscle, dry cured, and fermented salumi. All of our products are available for purchase to take home with you. Making salumi is a time consuming process because of the need to dry a lot of the products. We have an ever rotating selection of products available, but they're not all available at once. Please refer to our Products Page for what we currently make, and call or stop by to check on the availability of your favorite flavor of il porcellino salumi! In 2017, we entered three products into the Good Food Awards. a National competition that adheres to very strict guidelines for the products being considered for awards. Of the over 2000+ entries, we won two Good Food Awards, one for our Smoked Head Cheese and one for our Coppa. And we're just getting warmed up!
We also have a deli side to our business, led by Chef de Cusine, Bryan Languell, that features these artisan products in our delicious sandwiches, soups, and salads. These are available for dine in or carry out. We also have several catering options available for lunch as well as party platters for your next event. We were named Best New Deli 2015 by Thrillist, a Top 10 New Restaurant 2015 by Denver Life Magazine and Westword, and Denver's Best Sandwich Shop 2016 by Westword.
Finally. we have retail shelves and a deli case filled with locally sourced and house made product such as jams, jellies, crackers, mustards & pickled vegetables.As we continue to work towards a USDA wholesale facility to make our salumi on a much larger scale, we look forward to providing our salumi to the Berkeley neighborhood, Denver, and beyond!! We very much look forward to seeing you soon for a delicious sandwich or a fine selection of house cured meats!
Bill Miner - Chef/Owner
Bill was born and raised in rural Ohio. His family lived modestly in a small white house in Medina where they had a vegetable garden that he remembers to this day as being an inspiration for his interest in food, where it grows and how it is raised. Growing up in Ohio, his memories include many visits to apple orchards and maple farms. These were the seeds planted in him at an early age, farms and gardens. Bill has now lived in Colorado for more than twenty years and has become an accomplished chef in Denver after spending several years “bouncing around” Breckenridge and Boulder learning his way around various kitchens. One such restaurant, Modena in Boulder, was where Bill really found his passion for cooking under the direction of Chef Mark Gordon. He pinpoints this experience as a turning point in his direction in life.
Bill soon enrolled at The Culinary School at the Art institute in Denver where he graduated at the top of his class. He trained at The Oxford Hotel and The Denver Country Club while in culinary school, as well as spending a year cooking for “rock stars” at a backstage catering company in Denver. From there, Bill joined the team at The Food Guy Catering Company in 2005 as the Chef de Cuisine. He helped turn the company from a small, “Mom & Pop” caterer into Relish Catering & Events, a multidimensional and dynamic catering & event business. Along the way, he was promoted to Executive Chef. Relish is consistently recognized as a leader in the catering industry and annually receives awards distinguishing itself as the premier event company in Denver.
Bill prides himself on sourcing ingredients from the wonderful state of Colorado and by doing so, he has developed numerous relationships with local farmers and ranchers. In 2012, Bill had started pursuing an interest in dry curing whole muscle meats like Coppa and Breseola. After working on these recipes, tweaking them a bit, and sharing some samples with friends and family, he was told that he should figure out a way to sell these products! This is when the idea for il porcellino salumi was born. Bill continued his passion for cured meats by coming up with recipes for the Mortadella and the Berkeley Ham, these are the same recipes that are used today. In October of 2015, the dream became a reality as il porcellino salumi opened its doors as the first and only retail Salumeria in Denver. The business is an extension of Bill, and continues to evolve everyday. With plans for a USDA Wholesale facility on the horizon, the future looks very bright, and Bill can't wait to share il porcellino's "Colorado Cured Meats" with customers around the country!
Bill’s wife, Elizabeth, is the 2014 Colorado Teacher of the Year. They have two boys, Alexander and Preston, who love salumi as much as Bill does. He hopes to instill the same love and passion for locally sourced and raised food into his children that was instilled into him at a young age because it’s super important to know and understand where your food comes from!!
© Il Porcellino Salumi 2016
Photos by: Paul Hayes, Johnny Formento and Adam Larkey