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Boccalone’s Nduja

Melanie Wong Apr 11, 2009 09:59 PM

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.

http://www.flickr.com/photos/melaniew...

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

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  1. DezzerSF RE: Melanie Wong Apr 12, 2009 12:02 AM

    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
      Melanie Wong RE: DezzerSF Apr 12, 2009 12:08 AM

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

    2. t
      tuttebene RE: Melanie Wong Apr 12, 2009 05:07 AM

      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
        wolfe RE: tuttebene Apr 12, 2009 06:11 AM

        It would appear this is an addition to the Boccalone family so ask at the FPFM.
        http://www.boccalone.com/Products/Cur...
        Link seen at upper right corner.
        Phone #, 415-433-6500

        1. re: tuttebene
          Robert Lauriston RE: tuttebene Apr 12, 2009 08:46 AM

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

        2. Shane Greenwood RE: Melanie Wong Apr 12, 2009 07:33 PM

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

          1. t
            tuttebene RE: Melanie Wong Apr 13, 2009 08:38 AM

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

            1. Sasha RE: Melanie Wong Apr 13, 2009 09:45 AM

              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
                Melanie Wong RE: Sasha Apr 13, 2009 10:06 AM

                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!)

              2. Shane Greenwood RE: Melanie Wong Apr 16, 2009 06:11 AM

                Finally picked some up and it is very good. This is delicious on its own and a really fun ingredient to play with. We spread it on toast points with a thin slice of crisp pear, which was a nice combo. Also paired it with a big bleu cheese and that worked well too, especially with the zin we were drinking.

                1. l
                  lobst RE: Melanie Wong Jan 25, 2010 11:36 AM

                  Funny chorizo came up; I logged on only to post that I just made the most delicious chorizo and eggs with a chunk of nduja and a half a scallion.

                  I just got back from SF, but does anyone know how long nduja keeps?

                  (Other SF food I can't wait to return to: anything at Dosa on Fillmore...oh and Smugglers Cove...and Tony's...and the Musee Mechanique, if it were food)

                  1 Reply
                  1. re: lobst
                    s
                    saffrongold RE: lobst Jan 25, 2010 01:13 PM

                    It keeps 3-4 weeks. Also very tasty stirred into orzo with sliced green olives added.

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