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.
8226 Georgia Ave., Silver Spring; 301-585-5800; urbanbutcher.com
