Chris Cosentino and Mark Pastore's commitment to the meaty arts went to the proverbial next level with the opening of this magnificent cured-meat emporium, one of the best in the country.

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Sean Timberlake Scout

Joined 9 months ago

January 28, 2013

The La Cicciolina is one of my favorite sandwiches in the city. Sort of like an Italian banh mi.

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Katie Sweeney Scout

Joined 1 year ago

November 02, 2012

This is the best place to pick up a hostess gift for a meat-loving friend or family member. I love the assortment of artisanal cold cuts, but my ultimate favorite is the housemade spreadable salami, nduja.

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Patrick Heig

Joined 5 years ago

July 07, 2008

Charcuterie, salumi and salted pig parts; this Ferry Building shop specializes in locally sourced pork cured by Incanto chef Chris Cosentino.. From a master of Italian cuisine, former Iron Chef contestant and offal afficionado comes this "place for salted pig parts" amid the menagerie of specialty food shops in the Ferry Building. Hunks of all manner of hog--twenty-three varieties cured, cooked, sausaged--hang in a retro meat locker near a butcher block where Cosentino and Co. cut paper-thin slices of common charcuterie (prosiutto) and more adventurous cuts (Coppa di Testa, which translates as "cup of head"). A few hot and cold paninis are served (lonza with peach and mint, or hot sausage and pepper), which are tasty but seem sized for snacking, not lunch, but can be augmented with charcuterie samples served in paper cones.

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