kencooking

Boccalone is said to make some of the best cured/cooked pork in the Country. I finally made a trip to San Francisco to get some, and it lived up to it’s reputation. The Nduja, a spicy spreadable salame, was one of the best things I’ve eaten, the Cappicolo was delightful, and the Pancetta Piana was so delicate in flavor, just eating small slices on it’s own was a joy. They slice the meat transparently thin, so 4 oz goes a long way. If you get a chance, I highly recommend trying some!

Posted from Kaydub’s posterous