Word is beginning to come down from the social media-sphere that Storefront in Los Feliz is shuttering. After a few unconfirmed and seriously clandestine hours, it now appears certain that chef-owners Zak Walters and Chris Phelps will be closing up the popular deli space immediately.
Garrett Snyder Bacon Cheeseburger at Storefront Deli
In the first installment of our cookbook and gift pairings, we focused on The Art of Fermentation. We move on to the notable protein-themed cookbooks released this year, with a little something to go along with your latest Great Meat Cookbook gift endeavors. 
jgarbee Gift-Worthy Cookbooks
Because if you bought it on Amazon for 40% off (or even if you didn't), a cookbook today really always benefits from a little added gift inflation. A gift certificate to Lindy & Grundy, a really good pair of Oxo tongs, or actually, a slab of Black Pig's heritage bacon tied on top. What could be more eco-friendly than an edible bow? Tell your (lucky) recipients they can go on that vegan cleanse in January while you polish of what's left of their salami. Get our favorite 2012 books after the jump.
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The Mozza compound on the corner of Melrose and Highland is L.A.'s version of Roald Dahl's chocolate factory. People go in and come out all the time, but so do the inventions. Focaccia, budino, porchetta. And starting tomorrow, you can add Chad Colby's salumi bar to the list. (Maybe they can invent edible wallpaper next. In butterscotch flavor, or maybe lardo.) 
Mozza Mozza's salumi
Not only has Colby gone through the laborious process of actually making the prosciutto, speck, coppa, pancetta and Parking Lot Capocollo (Colby has a garden in a patio over the actual Mozza parking lot) himself, but he's also jumped through the seemingly endless Health Department hoops required. Thus, thanks to Colby, Mozza is now the only restaurant in Los Angeles approved to dry-cure salumi in-house and serve it to the public. Ta-da.
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A. Scattergood La Quercia on display at Catch
Last week was a particularly good time to be a pig fan in Los Angeles, as the traveling pork show of Cochon 555 held its first L.A. incarnation, so to speak, in the lately unhallowed grounds of Vibiana's. In the aftermath of the show, dubbed Porkapalooza -- read Jonathan Gold's review here -- chefs, judges and participants fanned out around the city to recouperate, powered by accolades, possible hangovers and residual bacon fumes.
Some foods simply don't translate well between continents. Italians are often quick to voice their 
J. Garbee Cristiano Creminelli Requests You Read Before Eating distrust hatred of the oddity called peanut butter (Alice Waters to the cookie rescue), while Americans are not always sure what to do with all that Italian salumi. Do you cut that white stuff off or not? Cristiano Creminelli might be just what we salumi neophytes have needed: A kick in the casalingo (delicately spiced pork salumi; the "casa" or house recipe).
At least he can teach us our salumi lessons once and for all via that very thorough YouTube video (after the jump), glossy website, national tasting tours, and Facebook tips on things like what to do if your salami dries out: grate it onto pasta, add it to risotto or in a salad; take it to a local deli and ask them to put it on their slicer. Fine, maybe we did pull out that instruction card on how to peel salami more than once. (Score lengthwise the portion you want to cut off, then just peel the paper off around the circular chub.) Trust us, it sounds easier than it is.
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