September sees the arrival of World Salami Day – a niche holiday, yes, but any excuse to celebrate with a plate of something salty and thinly sliced. While salami might be in the spotlight here, it’s just one part of the broader world of charcuterie.
Excellent cured meats take time and technique and a well-curated plate deserves attention, whether it’s Italian salumi or Irish-made coppa that’s been air-dried for months. Although charcuterie boards have risen to popularity as a match for a bottle of wine, they can sometimes be overlooked on restaurant menus but in fact, they make the ideal companion to a classic aperitivo, setting the stage for the meal ahead.
From farmhouse salumi, to pistachio prosciutto and local pâtés, here’s where to find the good stuff around the city.
The Winding Stair
Overlooking the Ha’apenny Bridge, this Dublin classic has long supported Irish producers and promises good old-fashioned home cooking. Over the historical bookshop of the same name, one of the oldest surviving independents in the city, you can while away an leisurely afternoon in this room which exudes timeless charm.
Their Ispini Irish charcuterie board proposes an excellent alternative to their signature Fish Plate and is served with house-cured vegetables and fresh bread. Add a Piggy Scotch Egg with bacon-dust mayo and some Legal Eagle homemade crisps for good measure, with a few glasses from the excellent list and soak up the view of the Liffey.
Borgo
The Cold Cuts section at this new Phibsborough ‘osteria locale,’ which blends traditional techniques with quality ingredients, is a serious affair. Choose from a tightly curated list of imported Italian meats which includes 36-month Prosciutto, Pistachio Mortadella, and Salame Felino.
Add some 48-hour house-fermented sourdough focaccia, a tin of Cantabrian anchovies and their buffalo burrata with spiced plum and basil oil, and you’ll be off to a great start before the pasta even arrives.
Kicky’s
The best way to eat at Eric Matthew’s Mediterranean-inspired crowd-pleaser Kicky’s? Go with a group so you can do it in style.
The hand-rolled pastas and wood-fired mains may take centre stage but you can equally make a fine start to the evening with Valencia almonds, Lilliput olives and a plate of melt in the mouth Jamon Iberico Bellota. Don’t forget their famed potato focaccia and carbonara butter with guanciale.
Find some meaty additions throughout the menu including girolle and morteau sausage house-cured morcilla to accompany Iberico pork pluma.
1661
Don’t underestimate the “staunchly bitesize” food offering at Ireland’s Best Cocktail Bar. 1661 offers a tight but thoughtful selection of small plates designed to complement their stellar drinks. Their meat plate features Gubbeen, the revered West Cork smokehouse who champion traditional breeds, and Ispini, award winning charcuterie producers from Northern Ireland.
Add some chicken liver parfait, an array of market oysters, and sourdough from neighbour Elliot’s with whiskey butter, and you’ll be well-fortified for an evening of standout cocktails from Dave Mulligan and team.
Volpe Nera
Chef Barry Sun may be best known for his shiitake mushroom dumplings, which precede seasonal main courses such as squab pigeon with greengage, but don’t overlook the bites section, any excuse to get grazing while you settle into this suburban gem.
Pancetta Arrotolata, pork belly salted and rolled with herbs, and Osso Collo, a delicacy made with prime cuts of pork neck, are dressed simply with lemon oil and arrive with house pickles and chargrilled sourdough.
Recently, a culatello-wrapped, panko-fried courgette flower turned heads on their neighbourhood menu.
Fallon & Byrne Wine Cellar
Tucked beneath the food hall, the Wine Cellar at Fallon & Byrne remains a perfect spot for autumnal evenings. Their charcuterie board showcases premium cuts from the upstairs Food Hall, paired with fruit, cornichons, and fresh baguette.
The unbeatable €1 corkage (Sunday through to Tuesday) makes this an ideal place to try of a bottle of something new and settle in. Go for The Works, a curation of meats, their stunning Irish free-range chicken liver pâté, cheeses from the Fromagerie, and more.
For World Salami Day, leave the old faithfuls behind, there’s more to life than pepperoni, and Irish producers are doing great things alongside their Mediterranean counterparts!
