Anyone have suggestions where to look for good capicolla, breseola, et al in Baltimore?
DiPasquale's carries a brand of meat called "The Alps". It is made in Canada and is very close to old-world style cured meats.
Also, for high quality domestic cured meats check out The Wine Source in Hampden. They carry a lot of the Framani line which is made in Berkeley/Oakland area of California by a guy named Paul Bertolli. Paul Bertolli was a chef at Chez Panisse before he opened his own restaurant, Olivetto in Oakland. He left Olivetto to open Framani to concentrate on his passion. He makes fantastic salumi. He also has a book called, Cooking by Hand. There is a chapter on making salumi and it is as valuable as any entire book dedicated to the subject. Enjoy.