Is there anything better than a lazy Sunday brunch with best friends? If there is, please let us know because the only thing we can possibly think of is a smorgasboard of food from all sections of the menu spread from one side of the table to the other. Well, we found THAT at The Salty Pig on the line between the Back Bay and the South End in Boston.
The Cured Board
We don’t want to say too much here…because words cannot do this meat, cheese, pickled, veggies display of glory justice beyond the picture above. It includes: Salame Milanese from Utah, Speck from Italy, aged 22 Weeks, Pecorino Fresco, made from sheep in Italy and aged 45 days, Eggplant Sott’Aceto, and Seasonal Greens tossed in a roasted shallot vinaigrette.
But because we cannot help ourselves, can we just say: the cheese. More and more of the pecorino fresco is needed in this world, especially on all of our plates.
Panzanella, heirloom tomatoes, parmesan crema, market cucumbers, and tomato vinaigrette. We can stop at tomato vinaigrette. But we won’t. We’ll stop at panzanella.
The favorite around the table by far was the Grilled Lamb Shoulder sandwich. Equipped with market beans, cloumage (don’t worry, we had to look it up too), aleppo, and mint, the lamb shoulder may have been the stand alone star of the entire brunch meal. It was succulent; the meat was dripping in melting fat; and yet it had a fantastic fat to meat ratio. And the sandwich was a perfect balance of crunchy mint, soft cheese, juicy meat, all between Iggy’s bread.
On its own, the Pork Belly BLT was delicious. Again, stacked inside Iggy’s bread, it was teaming with heirloom tomatoes, smoked aioli, and little gem lettuce. The pork belly was large and in charge, which was re-assuring. But up against the lamb shoulder, it just couldn’t compete; which is no fault to the Pork Belly BLT, not much can compete with the lamb shoulder.
The Cotto Pizza
Among the many of our shared loves with the best looking couple in Boston, is ricotta on pizza. We are suuuuuckers for white pizzas covered in ricotta cheese. The Salty Pig, knowing the four of us were coming not only obliged with the ricotta, but had the bright idea to also add patty pan squash, prosciutto cotto, and mint, and call it a Cotto pizza. Although we ordered the pizza for the ricotta, you will not miss the squash. Through the pizza cooking process, it gains a delicious sweet char flavor that is irresistible.