Commonwealth Cure

The greatest couple ever started this Louisville gem. I cannot say enough kind things about the quality of their products. I cannot say enough kind things about their service and their commitment to bettering Louisville’s food scene. The sausages are above and beyond exceptional. Everything I’ve eaten from Commonwealth has been sinfully delicious! LOVE LOVE LOVE!

Feeling lucky for discovering this place… They have the best, maybe the only artisan salami I have had in America so far. Their shop is spotless. The owner is a delight (^O^)/ He took the time to give us a tour and a tasting of everything they had. This place would be great for UYEs and get togethers as well!

This culinary oasis is tucked away behind the Taco Bell, and its parking lot is halfway under the freeway. And it’s my newest food crush.
If you can manage to find the front door, you’ll probably be soon shaking hands with Austin or Michele, and there’s an equally good chance that they will tell you they spent the morning at a local pig farm. Austin learned salumeria/​charcuterie at the Smoking Goose in Indianapolis, which I can attest is a wonderful butcher shop. And he has a lot of cred here in town with kitchen experience at places like Rye, Blue Dog, Mayan Café, Seviche, and Holy Grale. But don’t take my word for it. You’ll be able to sample just about anything they have here before you buy it. And they know that if you taste it, you’re going to have a hard time leaving without an armload.
We’ve particularly taken to buying their sausages. One made with fennel and aromatics blew me away. The basil parsley pesto sausage is also quite good. On my visit today, I tried one with a homemade kimchi. And we’re working our way through our second salami right now, called 100 Acre Hog, which is made with walnuts, wild mushrooms, thyme, fennel seed and garlic. They make an excellent bologna, and this week they started offering bacon.
I suspect they do most of their business by selling outside this little shop (which is where all the smoking and curing happens), but I am also thrilled that they decided to put some effort into having a storefront. And while I don’t generally eat a ton of meat, I particularly like eating the good stuff, especially if it’s locally and sustainably produced. And decadent and delicious.