A home for PorcSalt and Matt Ridgway

Matt Ridgway cooks at Cook, as food writer Rick Nichols looks on. (Photo via Cook)

Chef Matthew Ridgway's uncompromising charcuterie, which fans found recently at the Rittenhouse Farmer's Market, is getting a new, permanent home.

Ridgway, who left the Fountain in 2000 to serve as Chef Jean-Marie Lacoix’s first chef de cuisine at LaCroix at the Rittenhouse, is moving his home base from Bucks County across the bridge to Rosemont, N.J., a burg in Hunterdon County about five miles from New Hope.

He writes that this new venture not only will feature a retail counter for fans of PorcSalt bacons and charcuterie, but also his first restaurant, The Pass.

The building is an old general store that was home to the Café at Rosemont for decades. Charcuterie operations start in February, with the restaurant coming online in the spring.