Representative image
The Salty Pig occupies a spot on Dartmouth Street in Boston's Back Bay, operating as a casual pizzeria with an expansive charcuterie program. The menu pivots between straightforward Neapolitan-style pizzas—Margherita, Salsiccia with spicy cherry peppers, Funghi with salsa verde and fontina—and a more ambitious kitchen that builds out from cured meats and cheeses. Their house-made charcuterie includes rabbit mortadella with peppercorns, spring onion sausage with Calabrian chili, and chicken liver mousse with pomegranate molasses, often paired with selections from regional Northeast suppliers like Blue Ledge Farm in Vermont and Boston Post Dairy. Beyond pizza, the kitchen turns out house-made pastas like agnolotti with herb ricotta and corn, and larger plates such as chicken Milanese and braised beef cheek. The ordering model emphasizes customization—you can build your own board of meats and cheeses, or add toppings like house-made sausage, egg, or hot honey to pizzas.