BOCCAFirst off, you have to love a company’s whose marketing tagline is: “Tasty Salted Pig Parts”.

Yep, that is what the find folks at San Francisco Bay Area’s Boccalone say about their fine selection of salumi, salami and other fine products. It has been a while since I talked about my love for cured meats, so I am particularly pleased to write about Boccalone today.

About Boccalone: “Boccalone is the creation of Chris Cosentino and Mark Pastore, who are known for their authentic Italian cuisine and commitment to sustainability at Incanto restaurant in San Francisco. Mark realized his dream of owning a traditional Italian restaurant when he opened Incanto in 2002. Chris joined him as chef in 2003, and soon added house-made salumi to his highly regarded menu. Since the first mortadella and fennel salame were added to the menu, customers have been asking to take Incanto’s salumi home. After a year of searching, Chris and Mark found the perfect spot to start their artisan salumi business. Moniz, a Portuguese sausage company, had been in business since the early 1900s, and its owner was ready to retire after decades at the helm. Chris and Mark were thrilled to continue the tradition of making quality meats in a small production facility in Oakland, across the Bay from Incanto. Thus Boccalone was born.”

I have ordered the Lonza, Capocollo and Piana Sampler: “Three Classic Salumi. A sampling of whole muscle salumi. One pound each of Lonza, Capocollo and Pancetta Piana. Includes: One segment each of: Lonza (unsliced), Capocollo (unsliced), and Pancetta Piana (skin-on and unsliced), approximately 1 pound each.”

See all the Tasty Salted Pig Parts of Boccalone here.