On LARD BREAD, in Brooklyn
For my money, Mazzola (the bakery on the corner of Union and Henry Sts) is the best.
At the A&S Pork Store on Fifth Ave in Park Slope, they sell the Cammareri lard bread. It's good, but it's not as perfect as the peppery rich addiction purveyed at Mazzola.
Both of them have salami, not prosciutto, inside - at least when I've bought it.
The Bath Ave Cammareri is under renovations btw; their goods are being sold a couple blocks down the street, near 16th Ave. There's a sign in the window . . .
Why isn't Royal Crown making this stuff?
Royal Crown sells similar stuff (prosciutto bread) on 14th Avenue.
There is very good lard bread, several kinds (they wouldnt disclose who makes it) at ......is it Lioni's Latticini a few blocks east and south of threre?
We still miss the lard bread in the old Carroll St. bakery which was made with salami in their delicious white loaf - not as fatty and rich as some. Still regret the loss of that Sicilian baker to the neighborhood when Cucina took over the space.
Have you tried the big round lard bread from Napoli Bakery (616 Metropolitan Avenue)? It is absolutely amazing. The meat is more bacony than salami or prosciutto, but in my mind is is leagues ahead of Mazzola, Bath Ave Cammareri and the old Henry St. Cammareri (haven't tried the new Court St. one yet).
BTW if you go any day except Sunday, pick up a mozzarella from Tedone's Latticini across the street.
went to Nunzio's/Napoli a couple weeks ago and was impressed, but with their round and long country breads even more than the lard or semolina.
The round lard bread IS impressively porky - really made more with pork cracklings, nothing smoky about it. They have a long bread too made with salami, etc that I thought was very nice, maybe more than one type - I bought all I could carry and not everything in the shop. I hope that little italian cluster survives - it has a vulnerable feeling to it.
Esposito's pork store on Court Street sells a nice lard bread, but I don't know where they get it from.