Offal Good

Tasty Salted Pig Parts

If you love to eat meat like I do then this is for you. The owner of Incanto and I have started an artisan meat company called “Boccalone,” which is slang for someone with a big mouth. Guess who it’s named after?! Our tagline “tasty salty pig parts” says it all. These are all the recipes I developed at Incanto over the last 4 years. We’re making a great range of cured, cooked and fresh products; 23 to be exact. We have fresh sausages, lardo, 4 types of salami, proscuitto cotto, lonza and sanguinaccio.

Last year we took over a small space in Oakland where they had been making Portugese sausage since 1910. We revamped the whole place and got our USDA approval a few months ago. We have started the Boccalone Salumi Society in the Bay Area. Members sign up for a 3-month membership and come pick up a variety of meats 2 times a month, either at Incanto or at Boccalone. Kinda like a farm CSA, but with meat! And now, we’ve started selling a few of our cured products online. For all the details, check out our website, www.boccalone.com

And make no mistake, people, this is the real deal. Like everything I do, Boccalone salumi are made the right way, the old way, and with only the best ingredients.
To learn more, read our Salumi Manifesto.

Salumi are the noblest expression of meat – a marriage with salt, spice, and time that transcends individual ingredients.

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