A freestanding wine cooler looms over the dining room at the Design District's Oak Tavern. But it holds no bottles. The refrigerator shelters "forcemeats" — minced meat emulsified with fatback and aged for weeks. There is Tuscan fennel salami, Calabrese salami, and soppressata. There is bresaola, made of beef, and even duck prosciutto. But these cured meats aren't imported or shipped from out of state. While some chefs in town are taking more and more shortcuts, David Bracha keeps one of the world's oldest crafts alive: the art of charcuterie. His meats are priced at $15 for lunch and $22 for dinner and come served atop a wooden plank alongside accompaniments, including sliced artisan bread, whole-grain mustard, pickled carrots, cucumber, green beans, mustard fruit, and marinated Cerignola olives. So his charcuterie is not only a good deal but also proof that some things — such as ground, salted pork — still improve with time.