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