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Bestia's Array of Salumi, Full of Delectable Goodness

Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

Photos by Frank Lee

There are charcuterie and salumi boards, and then there's Bestia's housemade array of meaty delights, presented on a weathered slab of wood. An ideal start to a rustic Italian-Mediterranean meal by chef Ori Menashe, the house-cured and prepared salumi ($22) at Bestia is one of the most popular orders.

Here now, from top right to left: White 'nduja, spicy 'nduja, followed by duck liver pate on grilled bread and some duck prosciutto (Menashe loves the duck). For some counterpoints (down the middle), Menashe presents green radish mustard, pickled vegetables, and some black pepper salami. Rounding out the board, coppa di tesa, a simple head cheese, finished off with beef bresaola.

· All The Five Days of Meat Coverage [~ELA~]


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