San Francisco - September 28, 2007

Dead Porkers Society

Boccalone Salumi Club

I wanted to live deep and suck all the marrow out
of life.

If you interpret the Thoreau line literally, you were born to belong to the Boccalone Salumi Society.

Incanto’s Chris Cosentino and Mark Pastore are encouraging swine lovers to think outside the bacon. Twice a month, members get a selection of “tasty salted pig parts” produced by their artisanal meat company in Oakland.

Made from sustainably raised piggies, the twenty varieties of salumi are hand-butchered in small batches and cold-cured with Le Sanctuaire spices.

Sachettos come in two sizes: The Piglet includes three or four meats good for two people; the Boar comes with five or six choices and feeds four.

Pickups will be held at Incanto in San Francisco later this month or on-site in Oakland starting in November. While you’re there, have a testa a testa with fellow ham fiends. Stand up and say “Capocollo, my Capocollo.”

What are you waiting for? Seize the pork.

Available online at boccalone.biz.