HOME > Chowhound > San Francisco Bay Area >

Discussion

Boccalone salumi tasting (what'd you think?)

Where you at the Boccalone tasting today? I'm curious to hear what everyone thought. What were your favorites?

Mortadella with pistachios was a religious experience for me. The blood sausage was also quite good. And loved that pate with the dab of mustard on top. The head cheese with pickeled onions was my other favorite (blanking on the correct name).

  1. Click to Upload a photo (10 MB limit)
Delete
  1. the head cheese with the pickled onions is called coppa di testa

    2 Replies
    1. re: pateman

      The "PLT"(pancetta, lettuce and tomato) was the best! Toasted brioche, great summer tomatoes, a perfect sandwich!
      Very tasty little sliced salumis, fennel and orange, I think. Portions were more than generous, and atmosphere was very friendly.
      The guancialli brittle was delicious!

      1. re: sfpizzalover

        I had two PLTs, the first ones had watercress and red tomato. The second batch had green tomato and different green. They were both amazing. Will definitely be making those for my next party.

    2. The thinly shaved layer of just cured fat--what is that called? It was served atop a fig half. Very good. My friend thought it was going to be cheese and was shocked. We had a chuckle over that. I loved the mortadella too. Really can't complain about any of the offerings.

      2 Replies
        1. re: Atomica

          On the Boccalone website they list BiRite Market and Avedano's places that are carrying their products.

        2. The brittle was tasty. The house made cracker with the quail egg & blood sausage was lovely. I, too, loved the mortadella & the PLT. The various grilled fresh sausages were very good but not as stunning as the cured meats.

          My Italian friend thought a number of the items were "bland" - he's Roman and prefers more herbs & seasonings in his salumi. I enjoyed the plain porky-ness of Boccalone's offerings. I think the only thing I didn't enjoy was the liver - it was really intense.

          4 Replies
              1. re: NoeMan

                It was on Saturday from 10 to 2.

                -----
                Incanto Restaurant & Wine Bar
                1550 Church St, San Francisco, CA 94131

              2. re: larochelle

                I think we were of the same party. I didn't try the PLT, which I now regret, but did like the frittata on offer.

                My favorites were the mortadella and unexpected, but delightful pork candy. Who would have thought? Chris Cosentino, naturally.

              3. I thought it was great. I really enjoyed the blood sausage on the fried quail egg with the thin crouton. The pate with mustard and the coppa di testa were my favorites. After then plentiful salumi tasting I could not resist joining.

                4 Replies
                  1. re: Robert Lauriston

                    Joining the Boccalone Salumi Society that is the subject of this thread.

                    www.boccalone.biz

                    1. re: Morton the Mousse

                      What a great slogan: "Tasty Salted Pig Parts."

                      Your post is the first mention of that in this topic. There was some discussion in this one:

                      http://www.chowhound.com/topics/41504...

                      -----
                      Boccalone Factory - Not Open to Public
                      1924 International Blvd, Oakland, CA 94606

                  2. re: DavidB

                    There were more attendees than I expected. I wonder how many people eventually joined. I did.

                    I got the small package, which was about $175 for three months.

                  3. I didn't make to the tasting but ended up late Saturday night at Zuppa, where we thought the salumi was amazing. Coincidentally we chose a delicious mortadella with pistachios as well as lovely coppa and an exceptional sopressata.

                    Has anyone tried both? Also curious if anyone could compare the Boccalone samples to Bar Bambino. Are they significantly different than what's been offered at Incanto to date?

                    This was my first time at Zuppa, and we were surprised how much we liked it. The pizza was not really my style of crust, but even a simple wild arugula with parmesan salad was beautifully executed. The setting's definitely urban/industrial, but service is friendly, especially at the round bar.

                    -----
                    Zuppa
                    564 4th Street, San Francisco, CA 94107

                    Bar Bambino
                    2931 16th Street, San Francisco, CA 94103