SF Foodbuzz Food Bloggers Fest – Boccalone (midday snack on Saturday)

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After the cheese session but before the sparkling wine session, I wandered downstairs of the Ferry Building to Boccalone.  TASTY SALTED PIG PARTS… hello?

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The little sign says “Please do not disturb the meats” – that’s Miss Ginsu photographing it up close.

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We decided to split a ‘meat cone’ which was basically a paper cone stuffed with slices of the meats available.  I forget how much it was – $3 and change? – though Zach kept saying it was a brilliant idea yet cost-inefficient… I’m on vacation!  I’m totally getting it!  And it was SO worth it.  Miss Ginsu and I basically stood outside the lil shop, taking pieces of the meat and going “Mmmmm, this is so good,” and “Ooooooh, I like that one,” “Ahhhhh that’s so creamy!”  SO DELICIOUS.  NOM NOM NOM. 

They also have a sandwich menu and a lil counter you can sit and eat but we were on our way to another event, so we headed over after that…

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Zach actually bought coppa di testa (Italian head cheese) and generously offered to share it with everyone while we were at the next event.  Wow.  I have very limited experience with head cheese in general (aside from slices found in banh mi, but that’s so mixed in with other flavors that I barely notice it), so you may want to take this with a grain of salt, but duuuuuuude, that was like pork flavor amplified about 100x.  It was melty-creamy-fatty with this intense explosion of flavor and spices… I ate a few bites and had to remind myself that 1- we’re sharing! and 2- I don’t think this is very healthy so let’s ease back on eating fat!!! Hahaha. 

Thanks again Zach for sharing that amazing coppa!!!

Yvo says: Yum, yum, yum… I don’t know what prices are like for sandwiches and the like here, but I will definitely be back during my next trip to check that out… mmm yumms.  And get another meat cone, because it’s such a novel idea and so cute and all that, and I’m a total sucker for that sort of thing! 
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Comments

  1. says

    GAHHH I love head cheese. the Vietnamese head cheese doesn’t have a lot of spices other than the occasional peppercorns so i wonder what was in the Italian one.

    it’s so comforting to eat when warmed on toast because it just melts into the bread.

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