A couple weeks ago, Old Major debuted its long-planned, long-awaited charcuterie program. In fact, chef-owner Justin Brunson has spent many months curing a plethora of meats in anticipation of the launch. So what’s this mean for you?

For $15 you can sample five different meats. When I stopped by earlier this week the selection included guanciale, calabrese salami, pâté, coppa, and nudja (a spreadable sausage). The offerings were all earthy, slightly nutty, and satisfying. I especially loved the calabrese (pictured, top), which gets its smoky, spicy kick from Calabrian chiles. My only point of contention: The nduja was overpowered by the bread on which it was served; I preferred it straight.

Old Major’s charcuterie board changes daily but it’s guaranteed to be a staple of the happy hour crowd.

Bonus: Round out the happy hour eats with the decadent pimento cheese fritters.

3316 Tejon St., 720-420-0622

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—Photo by Rachel Nobrega

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.