At Moody’s the lights glow low enough that they gently bounce off rows of cured meats, spreading a tawny tinge around the room. Bask in it when you walk in; among the hanging haunches, netted bresaolas, and golden baguettes, it’s nearly impossible to focus on one thing. Ever wonder why French novelist Emile Zola described the Parisian “charcuterie” as a “temple of gluttony”? Now you know.
Here, the day begins just as it ends—with meat. By 7 a.m. sausages crackle away on the griddle as hungry patrons line up and sip coffees, awaiting the breakfast sandwiches those beauties will grace with their oozing juices. By lunchtime the meat-to-bread ratio increases; between two fresh slices you might find infinitely layered, paper-thin pastrami with browned edges or pork-on-pork combinations that attest to ham’s many virtues. By 5 p.m. the tables in the full-service Backroom are packed as the wine begins flowing—but the deli counter continues buzzing, with casual meat-lovers chowing down sandwiches alongside homemade truffle chips and hard cider made minutes away at Lookout Farm.
But what’s happening between mealtimes here is arguably just as important: It’s when we snag the meats that make those sandwiches and hot dishes so wonderful. Sure, some of the charcuteries and “salumerias” of Europe have been around for eons—but here in Massachusetts, Moody’s and New England Charcuterie owner Joshua Smith was the first guy in the state to produce, cure, and sell aged meats. The ambiance here offers plenty of homage to those Old World gluttony temples, but Smith never forgets his locale: in the American melting pot where—lucky for us—coppa, pâté, pastrami, and donuts all live side-by-side.
On game days, Moody’s offers a “tailgate menu” stocked with crowd-sized portions of BBQ classics like smoked pork shoulder, ribs, and wings. Order two days ahead of time via the catering form on the company website.
Moody’s gift boxes are sold in a range of sizes. Featuring baguette, charcuteries, olive oil, olives, cheeses, and more, they’re pretty much the perfect gift for the carnivorous gourmand in your life. (Or simply a very classy picnic basket.)
Don’t overlook the cheese selection here, and don’t be afraid to ask staff how to pair them with meats.
The tradition of making pastrami—beef that’s been brined, dried, seasoned, steamed and smoked—was brought to the states in the 19th century by Jewish immigrants from Romania (where it’s called "pastrama").
Tastes of Moody’s Delicatessen & Provisions
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