Small Brewpub does many things well, but the charcuterie program is where chef Misti Norris really gets to stretch. Norris has extensive training in butchery and charcuterie from her time at Nonna, Lucia and FT33, and at Small, she works with local farms to obtain whole hogs for the Oak Cliff restaurant's charcuterie program. By breaking down the animal herself, Norris can experiment wildly with the ever-changing board — beef lardo, pork liver terrine and hot pancetta with fennel have all been featured on the board recently. No matter how many times you order this charcuterie board, you're guaranteed to always experience something new and interesting.