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Apr 11, 2009 09:59 PM

Boccalone’s Nduja

After today’s farmers market at the Ferry building, I stopped by Boccalone and stumbled upon the debut of nduja, a Calabrian-style spreadable salame. Samples all round, this was my first time tasting nduja anywhere. The staffer said that the pork is ground more finely than for the other salume here, seasoned and fermented, then stuffed into casing for aging. It is soft and spreadable with a mid-level heat from the Calabrian chilis that lingers quite long. I liked the clean, tangy cure and the salt level. Didn’t buy it today because I didn’t want to lug it around, but I will soon.

Boccalone Salumeria
1 Ferry Building # 21, San Francisco, CA

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  1. I tried some courtesy of a friend, and quite enjoyed it as well. Nice heat like you said, and just overall really tasty.

    1 Reply
    1. re: DezzerSF

      It also seemed a leaner with less fat than other Boccalone offerings.

    2. Just one more reason, (one of many) for me to return to SF for another visit. I tried nduja for the first time last summer in Calabria and haven't found any since. Would you happen to know if it's made locally and if it is always in stock?

      2 Replies
      1. re: tuttebene

        It would appear this is an addition to the Boccalone family so ask at the FPFM.
        Link seen at upper right corner.
        Phone #, 415-433-6500

        1. re: tuttebene

          Boccalone's salumi are all made locally at their sausage company in Oakland (the former Moniz, they bought it when the owner retired).

        2. Thanks, I've been wanting to try it. Here's another pic I found that shows the texture a little more too.

          1. Thank you all for the added info. Looking for a flight as we speak.

            1. Thanks Melanie, reminds me of Chorizo de Teror, a spreadable sausage from the Grand Canaria that is absolutely fantastic in a sandwich.

              1 Reply
              1. re: Sasha

                I've not had that Gran Canaria sausage myself. But when I tasted the nduja, it did take me to somewhere more Iberian and chorizo-like than italian.

                (Good to have you back, Sasha, you've been quiet for too long!)