The meat game

Fromage de tête at Bar Boulud
It took chef Daniel Boulud to sell headcheese to the masses. Bar Boulud’s is the best we’ve tasted: long-simmered meat plucked from a hog’s head and bound in a crystalline gelée. 1900 Broadway between 63rd and 64th Sts (212-595-0303). $13.

Sausages at Hallo Berlin
What’s a hot dog, when you could be having a moist, juicy bratwurst or bauernwurst topped with red cabbage? Various locations (halloberlinrestaurant.com). Each wurst $5.50.

Finocchiona at Salumeria Rosi
This subspecies of salami transcends the status quo thanks to one special ingredient: fennel seeds (the name means “big fennel” for a reason). 283 Amsterdam Ave between 73rd and 74th Sts (212-877-4800). $4 per quarter pound.

Palacio mild chorizo at Blue Apron Foods
Paprika comes in many forms, but it’s Spain’s pimenton de la vera that gives these dried pork sausages their exceptional smoky flavor. 814 Union St between Seventh and Eighth Aves, Park Slope, Brooklyn (718-230-3180). One piece for $1.45.

Paleta de bellota at Pata Negra
Arguably the greatest cured pork in the world, this masterpiece of intensely sweet-and-meaty pork shoulder comes from the black-footed breed, fattened on acorns. 345 E 12th St between First and Second Aves (212-228-1696). 10–14 slices for $35.

NEXT: The new classics»
Just because it ain’t broke doesn’t mean it can’t be improved. These three reinventions bring new flavors, and some other great additions, to old favorites.