Gourmet Chicharrones

[damian]

The 4505 chicharrones (http://www.4505meats.com/chicharrones... ) are without a doubt the tastiest I've ever eaten, except for one problem: my extremely sensitive palate can't handle the spice (I know, it's pretty mild as far as spices are concerned, but it's still too much for me).

Can anyone recommend a good gourmet alternative in the East Bay (I live in Berkeley)? I know I can find chicharrones at Mexican markets, but I'm looking for light, fluffy ones from high-quality, pasture-raised pigs. Marin Sun Farms used to make them but no longer does. The Local Butcher in Berkeley makes them, but they're hard—like pita chips—which I don't like. Any suggestions?

[theFuj46]

Sorry, its a little off topic, but if I were to go to the Ferry Building on saturday around 10, would it be a problem to get these chicharrones? The web site has an option to pre order a bag, but I don't know what time I'll wake up. Would it be safe to just assume they would be available or do these things sell out quick?

[rubadubgdub]

If you mean 4505 you should be able to get them there without rushing. Other places that usually carry them: Bloodhound, Fatted Calf in SF; Acme Bar, Pasta Shop in Berkeley/Oakland.

[theFuj46]

good to know, thanks.

[Atomica]

Bi-Rite in SF; Avedano's in SF as well. I am addicted.

[Robert Lauriston]

Commonwealth Pub in Oakland.

[The Dive]

Not quite within the area, but I think i remember that the chicharrones at el Salchichero in Santa Cruz are not quite as spicy as 4505 -- they might ship? Also, like the crazy beef ones at Plum Bar -- not spicy if you don't dip in the hot sauce. Although very salty.

[damian]

Thanks! I'll look them up.

[damian]

El Salchichero said they don't ship currently, but they're creating an online store, and once they do, they'll ship.

As for Plum Bar, I'm tempted, but I don't like super-salty, so I think I'll pass.

Thanks again for your help.

[Robert Lauriston]

I've never had chicharrones similar to Ryan Farr's made by anyone else. He spent a lot of time perfecting his recipe and keeps certain aspects secret. You might ask him to make a custom chile-free batch. [e-mail]

[damian]

Already emailed Ryan. Great minds think alike :)