WHY Cold-smoked beef that’s hung over hickory coals for 72 hours, and the house-smoked, very lean (this is Beverly Hills) salumi.

WHAT This shop smokes its own meats and sausages in a brick pit in the back, and the German-trained owners stock their cases with impeccably spiced veal wieners, chubby bratwurst, smoked beef tongue and more. For the home sausage maker, this is a great place to order hard-to-get casings and caul fat.

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