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Old Major launches charcuterie program

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After almost a year in the making, Old Major, the elevated farmhouse kitchen concept from Executive Chef Justin Brunson will launch its charcuterie program to the public. 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 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/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)

The charcuterie plate will change daily on the dinner and bar menus and will illustrate the artesian process, selections and passion for the meats. 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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