At this deep-Mission sandwich shop, sister restaurant to Central Kitchen, Matt Sigler is still in the process of building up a bank of salumi, seeing as how it takes time to turn whole pigs into prosciutto and mortadella. But there's no disappointment in feasting on Salumeria's uncured meats, such as a Cubano filled with slow-cooked pork loin and a pretzel roll with beef spit-roasted over coals.