Last Call for Boccalone’s Tasty Salted Pig Parts Is This Weekend

Boccalone, the charcuterie shop known for its Tasty Salted Pig Parts, closed its doors in the Ferry Building at the end of October. Lucky for the shop’s most hardcore fans, there will be one last opportunity to snap up some cured meats at its Oakland plant on Sunday, November 19.

It was a sad ending for the company, which was founded in 2007 by Chris Cosentino and Mark Pastore as an offshoot of their Noe Valley restaurant, Incanto. The Ferry Building shop followed in 2008, becoming an anchor in the building’s revitalization and drawing lines of tourists for its signature meat cones.

According to owner Mark Pastore, the charcuterie scene has gotten extremely crowded in the last ten years. The closure is simply the result of declining sales, Pastore told the SF Chronicle.

Since founding the salumeria, chef Chris Cosentino has continued down his meaty path: When Incanto closed in 2014, he and Pastore briefly reopened it as Porcellino before closing permanently after six months. He then opened Cockscomb, a meat- and offal-forward SoMa restaurant with partner Oliver Wharton, Acacia House in St. Helena, and Jackrabbit in Portland, Oregon.

The company, which also had a presence at several Bay Area farmers markets, is ending its run with a free-for-all salami fire sale at its Oakland warehouse, selling off salami, n’duja, capocollo and a limited supply of other items. The sale will take place from 11 am.- 3 p.m. at 924 International Blvd, Oakland. And given the dwindling inventory it’d be best to arrive on the early side, or place a pick-up order by emailing sales at boccalone dot com. Check out the full list of available meats and their prices below:

• Chris Cosentino on Boccalone, Porcellino, His Favorite Charcuterie and More [ESF]
• A Sneak Peek at Chris Cosentino's Cockscomb [ESF]
• Boccalone to Close [Inside Scoop]