Best Charcuterie | Bethesda Magazine


Best Charcuterie

Editors' Pick

Photo by Stacy Zarin Goldberg

Urban Butcher may be an obvious winner for this category, but where else in the county can you find such an extensive selection of house-made cures and salamis, all from Maryland- and Virginia-bred animals? The meat cellar menu includes more than 15 choices, including aged European- and American-style hams, plus artisan cheeses and homemade terrines and pâtés served with thick slabs of rustic grilled bread. We especially like the lamb bacon, bresaola and award-winning salami diablo. Chef-owner Raynold Mendizabal’s latest fancy is his Chesapeake saucisson, made with Old Bay.

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