After two years of quietly producing impeccable charcuterie behind locked doors and hawking those meats and sandwiches at the Garfield Park Farmers Market, Turchetti’s Salumeria in Fountain Square finally opens its shop to the public.

Starting Aug. 24, the part butchery, part café, 1106 Prospect St., will serve food and sell some of its cured meats 10:30 a.m. to 7 p.m. Fridays and Saturdays only.

Your first purchase should be Calabrese salami, firm, rustic and earthy, as if it’s been aged in an Italian mountain cave. Once you’ve secured your salami -- and I say do that first because something like 400 people have RSVP’d for these first days of operation – order the Rosino sandwich.

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Turchetti’s own giardiniera, that Calabrese salami, a fennel salami billed finocchiona plus capocolla and prosciutto cotto, both moist and tender, join oven-dried tomato mayonnaise and lettuce from local farms on soft Italian bread from the ovens of nearby Amelia’s bakery.

“Oily, fatty creamy, a little spicy, some sugar from the prosciutto cotto that’s going to be a really awesome, really fatty element from the thick fat cap on top of those pork loins,” is how Turkette describes the Rosino.

Get the sandwich with a glass of red wine and toast the stack’s namesake, George Turkette’s great-great-great-grandfather, Rosino Turchetti. He emigrated from southern Italy to live in the United States in 1901. A drawing of the family patriarch standing in front of an Italian flag hangs behind the bar.

Beer and kombucha are also available in the 30-seat café along with other sandwiches and snacks like charcuterie platters. The team has even been playing with smashed burgers.

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Turchetti’s sells many other cured meats, too, including various bacons, sausages and smoked items, among them chorizo, peperone, mortadella, pickled beef franks and soft, spreadable n’duja. In coming months, the fledgling shop will expand café options, sell fresh meats cut to order and be open daily, Turkette said.

What sets Turchetti’s apart from other butcher shops is Turkette’s devotion to sourcing humanely raised livestock from small Indiana family farms and his insistence that he and his team butcher and process meat themselves. He can tell you every breed he uses, how they lived and where each was raised.

Also a chef, Turkette attended Ivy Tech's culinary program, apprenticed at Indy’s acclaimed Smoking Goose Meatery and clocked time at Mesh, Pizzology, Vida and the late fine-dining gem Cerulean.

Follow IndyStar food writer Liz Biro on Twitter: @lizbiro, Instagram: @lizbiro, and on Facebook. Call her at 317-444-6264.