Featuring a wide range of "salty pig parts" in the form of house-cured meats and small batch, hand selected cheeses, we designed The Salty Pig's menu to be mixed and matched to create personalized charcuterie boards. The local and European cheese selections and salty pig parts rotate frequently and we use fresh, locally grown seasonal ingredients to make our wood-grilled pizza, signature salads, sandwiches and entrees.

Our bar features value driven Old World wines, American craft beer and specialty cocktails.

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Best Back Bay Restaurant 2013

“While this place is known—and rightfully so—for its wood-fired pizzas and charcuterie, newcomer chef Kevin O’Donnell also turns out elegant interpretations of classic Italian dishes. What to Order: The burrata; ricotta French toast (brunch).” — Boston Magazine, 2013