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May 3, 2013 04:41 PM

Any boucheries in Los Angeles?

I want to take part in one or even....start one.

It's a great day!!!!

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  1. How does one take part in a French butcher shop? What are you wanting to buy that a good American butcher cannot provide you with? First class French charcuterie can be hard to come by, but there are a few restaurants that serve pretty good stuff.

    14 Replies
    1. re: josephnl

      Understood, but I saw that no reservations episode in Louisiana and saw all these people take apart a pig.

      It looked cool and I want to try it.

      In terms of restaurants, which ones have great charcuterie?
      At least in your opinion and not yelps!!!

      1. re: Kiddelicious

        Of course, the best charcuteries are not in southern CA, but in NYC (Salumeria Rosi, Eatily, etc.) or Seattle (Salume). Nevertheless, the wonderful OC bistro Marché Moderne in Costa Mesa, serves a rather excellent charcuterie board as an appetizer.

          1. re: josephnl

            Total disrespect here, NY can keep their ground up dog food!

            Try Cube, Claro's has good stuff. La Espanola,


            Batali Salumi not LA but West Coast

            1. re: Burger Boy

              I think I said that Batali's dad's Salumi was in Seattle.

              See Porthos' advice re good charcuterie in southern CA...his advice is usually spot-on!

          2. re: Kiddelicious

            You might try these:



            In addition, from time to time, Chi SPACCA (formerly the Scoula at Mozza) will offer classes involving breaking down a whole heritage pig. Even when they don't have classes, Chef Colby has excellent made-in-house charcuterie you can sample.

            1. re: New Trial

              was gonna say this; only place in town that cures their own stuff.

              the trotters from chi spacca are so freaking amazing. who knew pig feet could taste so good.

              1. re: ns1

                I dunno everyone claims house made/cured stuff these days. Gjelina and Bestia both have charcuterie. Bestia says theirs is house cured. Their sausages are damn good. Not sure if they make those in house.

                There is also the stuff from PIGG at Unamicatessen which carries Consentino's stuff from Boccolone which is also "house made".

                Sotto does house cured guanciale. Pizzeria Ortica has house made salsiccia and house cured guanciale.

                1. re: Porthos

                  Mozza claims they had to go through all kinds of red tape so that they can cure in house, and thus became the only player in town; is that not true?

                  1. re: ns1

                    Dunno anything about red tape. Ask ipse about that.

                    I'm going by what these restaurants are claiming on their menus.

                    Then there's the question if house cured is really better than going to say Surfa's where they get good stuff from all around.

                    1. re: Porthos

                      Here's the common quote on the internet:

                      "After years of trial and error, both in the process of learning and the literal rewriting of health department codes, Mozza is the first and only restaurant in Los Angeles County licensed to produce and serve cured meats on its premises."

                      Would love to have more informed hounds chime in.

                      1. re: ns1

                        Where was the quote from and when was it? It's very possible that was true at the time of print but no longer is true. All you have to do is look at the menus of Sotto, Bestia, and Pizzeria Oritca.

                        1. re: Porthos

                          it's literally everywhere on the internet, if you search for "chi spacca" + "health department", era = Salumi Nights @ mozza.

                          1. re: Porthos

                            Oh yes, I forgot about Surfas. They have some good stuff!

          3. This doesn't answer your question as to in house boucheries in LA, but this is very exciting to me..... Perhaps now I can finally get my hands on Italian 'nduja, which cannot be found in LA....