Three Little Pigs' Charcuterie | Petworth, Washington D.C.

Call it a shrine to swine.

What first greets visitors to Petworth's new charcuterie boutique, Three Little Pigs, is a giant pig etched into the floor. It is a fitting welcome at this shop, owned by Jason Story and Carolina Gomez.

The cooler is filled with slate squares on which sit a rotating cast of house-cured meats. Peppery Mexican chorizo ($10 per pound) is pleasantly greasy and well spiced. Pancetta ribboned with silky fat ($22 per pound) is the ideal addition to spring salads.

Nearby, an Ibérico-style ham ($80 per pound), cured in nearby Shenandoah, sits in a carving cradle on a wooden barrel. Ask nicely and they'll shave off a silk-thin sliver as a sample while you wait for your order.

The small menu of substantial sandwiches changes constantly: One recent find included Pullman loaf slathered with Dijon mustard, piled with smoked pork loin and a thick slab of sharp aged white cheddar ($9). Another sandwich topped Pullman with luxuriantly rich pork rillettes, snappy rounds of pickled radish and pungent Roquefort ($9).

Three Little Pigs, 5111 Georgia Ave. NW (between Gallatin and Hamilton sts.); 202-316-0916 or threelittlepigsdc.com