Chef Justin Severino opens Salty Pork Bits store in Pittsburgh
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Let’s celebrate our pandemic saltiness with chef Justin Severino.
Severino opened a Salty Pork Bits charcuterie store Friday in Lawrenceville. Patrons can order ahead for curbside delivery from noon to 6 p.m. every Friday and Saturday.
He might extend hours in the future, as well as open the space at 5306 Butler St. for retail business.
“I am not yet comfortable with being open for walk-ins,” said Severino, who called the space “perfect” because his business partner, Scott Joden, owns the building, formerly the site of Full Pint Brewing.
Severino started Salty Pork Bits as a subscription service two years ago. It was an outgrowth of his award-winning restaurant Cure, where platters of his cured meat delicacies held center stage. Severino closed Cure in March 2019.
He said that when the coronavirus pandemic hit, sales rose. People staying home embraced the comfort of his cured meats.
His products are available on a monthly subscription, as well as a “Dealer’s Choice” of four not-so traditional flavors or a “Salty Six Pack.” The other choices are “Spanish Gems” (pork salami with sweet and hot smoked paprika), “French Favorites” (pork salami with toasted hazelnuts and hazelnut liqueur) and “Italian Classics” (pork salami with garlic and white wine).
The salami is made in the basement at Morcilla, Severino’s restaurant in Lawrenceville, which is open for takeout. The space is also being used as a shipping area for the products, which have been sent all over the U.S.
“The dining room has become a fulfillment center,” he said. “The shipping takes up a lot of room.”
Severino, who is known for having several projects going at a time, also has had a space in McCandless for almost two years. He said he is waiting to decide how to proceed because of covid-19.
He originally planned a “super casual restaurant” that would include beers from East End Brewing Co. The two have previously collaborated on Larder of East End, located inside the brewery in Larimer.
“Opening a traditional restaurant right now isn’t the best thing to do,” he said. “So, I am waiting because things keep changing and I think they will continue to change. I so want to invited people into a restaurant to dine but not right now. Right now, I am playing to my strengths and that’s Salty Pork Bits.”