Closer Look: Charcuterie at Rebel House in Boca Raton

Candace West November 10, 2015 10:00AM

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House-cured smoked and cooked meats.

At Rebel House, chef-owner Mike Saperstein and executive sous chef Danielle Herring create a rotating lineup of in-house charcuterie for their boards. They produce everything from a dry-cured capicola to sopresatta flavored with local orange to truffle salami. Their lomo is especially tasty — boneless, center-cut, Danish pork loin often dry-cured with the skin on — rendering it similar to prosciutto but ready in about half the time. Click here for a detailed look at South Florida's charcuterie scene by Nicole Danna.

Photography by CandaceWest.com

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