Any of y& #39;all have charcuterie expertise? I& #39;m good with the basics like prosciutto, speck, salami, various sausages, smoked this or that, but there& #39;s a very particular smoked/pickled pork preparation that I had Once, at the bougiest place I have Ever Eaten, and it was So Dang Good

I mention the bougieness of the establishment in question because it informs why I still don& #39;t know what this stuff was: they have never returned even 1 email. But! I found a picture of the stuff. Now I just need a—that& #39;s right—charcuterie expert to help me put a name to the food