The Salty Pig sits right at the edge of Back Bay and the South End, at 130 Dartmouth Street, and it’s one of those places that always feels alive when you walk in.
People come here for two main reasons: really good house-cured meats and wood-fired pizzas that don’t play it safe.
A lot of locals love building their own charcuterie boards, picking a mix of meats and spreads depending on their mood.
And because the menu changes with the seasons, it never feels stale—even if you’ve been a bunch of times.
On any given night, you’ll see theatergoers grabbing dinner before a show, couples on dates, and groups of friends packed around tables, all feeding off the same loud, easygoing energy.
How The Salty Pig won locals’ hearts
When The Salty Pig first opened, it took over a spot that wasn’t doing much and turned it into a place people actually talked about.
The big hook was the house-made salumi—cured in-house, full of flavor, and clearly made with care.
Before long, people were mentioning it during Back Bay walks or weekend brunch plans in the South End.
Then came the pizzas. Word spread fast about the wood-fired pies with toppings that felt a little different but still totally comforting.
It didn’t take much—one good bite of rich, fatty meat on crisp crust—and people were sold.
Suddenly, it was the place you brought a date, or the spot your friends insisted on going back to again.
What really kept it going, though, was consistency; the boards changed with the seasons, the food stayed solid, and the staff made the place feel welcoming instead of try-hard.
Local food folks started writing about it, not just because the food was good, but because it brought some life back to the block.
Over time, it became a go-to before shows and after games.
Nights that used to be quiet turned into loud, busy dinners where everyone was clearly having a good time.
Other places chased trends, The Salty Pig just stuck to what it does well: make things in-house, keep the quality up, and don’t overcomplicate it.
Food Highlights
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Salty Pig Pizza: This one’s a standout: mustard crema, arugula, beer caramel, and their signature meats. It sounds a little wild, but it works. Sweet, savory, and messy in the best way. A lot of regulars order it every time.
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Prosciutto di Parma: A 14-month aged classic. Thin, silky, and simple. If you’re building a board, this is an easy yes.
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Pork Rillette: Rich, spreadable, and mixed with rosemary and orange zest. Great with bread and perfect for sharing.
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Fermin Chorizo Iberico: Deep, nutty, and full of flavor. It’s one of those picks that makes a board feel a little more special.
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Salsiccia Pizza: Pork sausage, spicy cherry peppers, red onion, and provolone. Hearty, a little spicy, and very satisfying.
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Chicken Liver Terrine: Smooth and balanced with apple cider gelée. Even people who think they’re not into liver usually end up liking this one.
Atmosphere
The space has exposed brick, chalkboard menus, and a slightly industrial feel, but it’s warm and comfortable, not cold or trendy-for-the-sake-of-it.
The bar is made of reclaimed wood, the stools are colorful, and the whole place feels built for hanging out, not rushing through dinner.
There are even Far Side cartoons in the bathrooms, which tells you a lot about the sense of humor here.
Add in music, chatter, and the general buzz of a full room, and it just feels… fun.
Bottom Line
If you like good charcuterie, creative pizzas, and places that feel lively without trying too hard, The Salty Pig is worth your time.
It’s especially great before a show, but it holds up just as well for a relaxed night out.
Address: 130 Dartmouth St, Boston, MA 02116
📞 (617) 536-6200
🕔 Wed-Sun 4-11 PM; Fri-Sun brunch 11:30 AM-3 PM