An affettati misti plate prepared by chef Chad Colby at Chi Spacca. (Ricardo DeAratanha / Los Angeles Times)
Chef Chad Colby slices his own cured meats for the charcuterie plate. (Ricardo DeAratanha / Los Angeles Times)
A variety of salami and cured meats are used. (Ricardo DeAratanha / Los Angeles Times)
A trotter fritti and Trappist salami for the affettati misti plate. (Ricardo DeAratanha / Los Angeles Times)
Chi Spacca, in the Mozza complex on Melrose Avenue, specializes in meat. (Ricardo DeAratanha / Los Angeles Times)
