How does one possibly decide at Donald Link’s beloved butcher and deli? Open since 2009, the nose-to-tail charcuterie program is impressive, and one could make a meal out of thin slices of mortadella and gorgeous wedges of head cheese. But it would be a mistake to fill up just on appetizers and miss the many sandwiches heading your way. A superb muffuletta layered with house meats and an olive salad stands as one of the city’s very best. It could feed two. The Cubano, meanwhile, features thin slices of wonderfully smoky pork and ham bound with melty Swiss cheese. There’s also “Le Pig Mac.” From the fresh-baked bread to the meats to the chips, this well-honed restaurant nails down the details and doesn’t cut a single corner in the process.