large (five to seven) plates. Delicate La Quercia Farms prosciutcheap replica handbagsto from acorn-fed pigs is available on its own, served with housemade
Comments (0) Best Salumi - 2009
Incanto|Uva Enoteca|Bar Bambino
A plate of cured meats, served with bread and perhaps some olives or a relish made from fruit or marinated vegetables, is a fine way to start a meal — or serve as a meal in itself.
Incanto
1550 Church (at Duncan), 641-4500 www.incanto.biz
You might say Incanto chef Chris Cosentino and co-owner Mark Pastore
are trendsetters. Their side project, Boccalone, supplies nearly every
place in San Francisco that serves artisanal salumi. At Incanto, they
serve an antipasto platter of assorted cured meats with roasted garlic
and house-marinated vegetables; it's a delightful preface to Incanto's
perfect pastas and superb entrées. If you'd like to pick up some
Boccalone to go, Boccalone Salumeria in the Ferry Building Marketplace
(433-6500) dispenses 23 different salumi by the ounce or in
sandwiches.
Uva Enoteca
568 Haight (at Steiner), 829-2024 www.uvaenoteca.com
This adorable little wine bar in the Lower Haight specializes in
assortments of meats and cheeses. Choose from among a list of fine
cured meats, including genuine prosciutto di Parma from Italy; speck
from Trieste; Boccalone's speck, pepato, lardo, hot coppa, and
mortadella; and finocchiona from Napa's Fatted Calf in four platters,
ranging from piccolo through medio and grande to molto.
Bar Bambino
2931 16th St. (at Capp), 701-8466 www.barbambino.com
The artisanal salumi at this Mission restaurant is displayed like
art in a glassed-in box. Many imported and local cured meats are sliced
to order for small (serves one to two people), medium (three to four),
or large (five to seven) plates. Delicate La Quercia Farms prosciutto
from acorn-fed pigs is available on its own, served with housemade
fruit mostarda.
