Loading... Please wait...

Categories

    Twitter
    Porcellino

    Find Boccalone at these Bay Area Farmers' Markets:

    Cured Salumi


    bsf-sq.jpg Brown Sugar & Fennel Salame:
    A coarsely ground salame with fennel seeds providing an assertive fennel flavor.  The brown sugar is fully fermented during the aging process, leaving no sweetness, but it does add notes of caramel & molasses.
    » See video of how to slice salami
    » Purchase

    capocollo-sq.jpg Capocollo:
    Also known as hot coppa, it is made from the neck meat of the pig, cured with aromatic spices, which develop and intensify as the meat ages to produce a great heat with a strong pork flavor. Capocollo is traditionally found in the regions of Campania, Emilio Romagna, and Umbria.
    » Purchase

    guanciale-sq.jpg Guanciale:
    The word “guancia” means cheek in Italian. This salt-cured pork jowl, indiginous to Central Italy, is the traditional cured meat used to make the famous dishes Amatriciana and carbonara. Its flavor is both salty and mellow, with a trace of caramel.  See Video on Spaghetti alla Carbonara
    » Purchase

    lardo-sq.jpg Lardo:
    Also known as proscuitto bianco, this is the cured back fat, traditionally from winter pigs. It is seasoned with rosemary and juniper. It is great served on a warm crostino, or with fresh fruit that has both acidity and sweetness, such as nectarines or figs.
    » Purchase

    lonza-sq.jpg Lonza:
    Cured and dried pork loin. Lonza is very similar in both taste and texture to prosciutto. This is the back loin that is cured in salt and fennel. Sliced thinly and put in a sandwich or even alone on a plate, it’s a delicious treat.
    » Purchase

    nduja-sq.jpg Nduja:
    This soft, spreadable, spicy, salame originated in Calabria. Nduja's flavor profile reflects Southern Italy's African/Moorish heritage.  A blend of chilis balances a smoky spiciness with an element of bitter orange, warm spice, and the palate-clearing tanginess lent by a vigorous fermentation.  Perfect on grilled bread, in a sandwich, or on pizza or pasta. Not to be missed! 
    » Purchase

    owf-sq.jpg Orange & Wild Fennel Salame:
    A medium-grind salame with a delicate balance of orange zest and wild fennel. This recipe is loosely based on the traditional finocchiona, which originated in the Tuscan town of Prato.
    » See video of how to slice salami
    » Purchase

    pancetta-sq.jpg Pancetta:
    This is a skinless pork belly seasoned with spices and rosemary and rolled. Our pancetta has a hint of sweetness as well as spice. Great to be eaten as breakfast bacon, or to wrap any meat or fish, and even better as a BLT (or PLT).
    » Purchase

    piana-sq.jpg Pancetta Piana:
    This flat pancetta is a dry-cured, skin-on pork belly that is seasoned with black pepper and rosemary. Pancetta piana is delicious sliced thinly and served alone. It is also traditionally used to flavor soups and stews and as an accompaniment to many dishes from seafood to poultry. It is produced in many regions of Italy but most commonly found in Lombardy and Emilia-Romagna.
    » Purchase

    pepato-sq.jpg Salame Pepato:
    This medium-grind salame is seasoned with three specialty varieties of black pepper. Each type of pepper adds its own flavor characteristic, the combination of which sets this peppered salame apart from all the rest.
    » See video of how to slice salami
    » Purchase

     soppressata-sq.jpg Soppressata:
    A coarsely ground, dry-cured salame in the traditional Calabrian style with spices and a hint of chili.
    » See video of how to slice salami
    » Purchase