Chad Colby's Tidy Board of Salumi at chi SPACCA

Photos by Frank Lee

Chad Colby had plenty of obstacles before creating his own salumi aging room inside the heart of the Mozzaplex (as Jonathan Gold refers to it). Colby then went onto to found one of the most remarkable meat emporiums in the city, chi SPACCA, which has earned accolades for its dry-aged meat and huge tomahawk pork chops. But a subtle reminder that Colby's still the master of thinly sliced meat, this salumi board evinces an intensity and simplicity that can't be matched in L.A. Everything is cured and prepared in house, something few places can do because of the rigid requirements to properly age salami for months at a time. This six part board is priced at $24.

1) Pancetta

2) Lardo on Crostini

3) Speck

4) Fennel Salami

5) Butcher's pate made with heart and liver

6) Trotter fritti

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