The salamis and chorizos and other delicacies made by Pittsburgh chef Justin Severino that draw so many diners to Cure and Morcilla aren’t just available in those restaurants — or even just in Pittsburgh — anymore.

Severino is now selling his award-winning charcuterie nationwide through Salty Pork Bits (love the name), an online store and monthly subscription service.

“Before I returned to Pittsburgh and opened Cure, I operated Severino’s Community Butcher in Santa Cruz,” Severino said in a statement about this new business. “And that’s where I really began exploring the craft and technique behind great salumi. Since then, I’ve honed my process, discarding traditions like coating aging salami in mold, and expanded my repertoire to include Spanish, as well as French and Italian styles.”

Justin Severino in his meat curing room. Photo by Adam Milliron used by permission.

His well-documented Pittsburgh restaurant success has helped make this new venture possible: “A couple years ago we moved into a much larger curing space, giving us the opportunity to make enough product to sell our charcuterie nationally,” he says, “and it feels like a natural, welcome return to our roots.”

Salty Pork Bits is offering a three-month subscription package of what they describe as “salty pork heaven” for $135, which includes four approximately three-ounce salamis, handmade in Pittsburgh.

Each shipment features a mix of flavors, which may include nduja, Toscano salami, finocchiona, Calabrese salami, fuet, sobrasada, chorizo, morcilla achorizada, Iberian pepper, leek ash porcini, negroni and lamb harissa.

For now, only subscriptions are available. But Salty Pork Bits says individual orders may be made available this fall in time for holiday gift-giving.

And availability isn’t unlimited: They’re accepting a maximum of 200 orders for the first three-month (September, October, November) subscriptions. Sometime this fall, Salty Pork Bits will take orders for additional shipments for December and beyond.