kilikini wrote:

> The Ranger wrote:
>> kilikini > wrote in message
>> om...
>>
>>>> All one needs is to find a deli that sells Boar's Head.
>>>
>>> Boar's Head is strictly East Coast.
>>
>> The three Left Coast grocers I visit regularly selling it out
>> of their deli counters might disagree with you.
>>
>> The Ranger
>
> Really!?!!? I couldn't find it in California at all or in Hawaii! I was so
> happy to see it when I moved to Florida. Maybe they just recently started
> shipping it to the left (which is the *right* coast, IMO) coast?

Los Angeles checking in: It's all over the place in Ralph's and How's,
the two Totally Mainstream supermarkets I frequent. And it's not new
there.


--
Blinky
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In article .net>,
Blinky the Shark > wrote:

> kilikini wrote:
>
> > The Ranger wrote:
> >> kilikini > wrote in message
> >> om...
> >>
> >>>> All one needs is to find a deli that sells Boar's Head.
> >>>
> >>> Boar's Head is strictly East Coast.
> >>
> >> The three Left Coast grocers I visit regularly selling it out
> >> of their deli counters might disagree with you.
> >>
> >> The Ranger
> >
> > Really!?!!? I couldn't find it in California at all or in Hawaii! I was
> > so
> > happy to see it when I moved to Florida. Maybe they just recently started
> > shipping it to the left (which is the *right* coast, IMO) coast?
>
> Los Angeles checking in: It's all over the place in Ralph's and How's,
> the two Totally Mainstream supermarkets I frequent. And it's not new
> there.

Boar's Head has been around my area (near Sacramento) for over 5 years.
The quality tends to be average, the prices are high-end. Their sausages
are at about the same quality level as Johnsonville except for the
old-fashioned franks where J'ville has them soundly beat. Saag's, a Bay
Area Central European style processor has the edge on that market if you
stick to their deli packaging rather than the cryovaced crap.

For Italian style meats (or 'salume'), both Molinari (SF) and Colombus
(San Leandro) still make excellent products. Colombus has recently
gotten involved in very agressive marketing and has cut into Molinari's
share of the market which is unfortunate. They still make some fine
products but are coming out with what they call artis-anal (my spelling)
items but are packaged in cryovac for chrissakes! Please folks, buy some
Molinari Toscano Salame and help save civilization!

Imported prosciutto is available around here at a few places, both from
Parma and San Daniele, (as well as jamon serrano.)

The bread situation around here is better than it was but not up to San
Francisco standards in the 1950's. Not just for sourdough, but for
Italian sandwich rolls. They are just not in the new trendoid bakeries'
repertoire.

D.M.
--
greatvalleyimages.com

Donald Martinich wrote:

> In article .net>,
> Blinky the Shark > wrote:
>
>> kilikini wrote:
>>
>> > The Ranger wrote:
>> >> kilikini > wrote in message
>> >> om...
>> >>
>> >>>> All one needs is to find a deli that sells Boar's Head.
>> >>>
>> >>> Boar's Head is strictly East Coast.
>> >>
>> >> The three Left Coast grocers I visit regularly selling it out
>> >> of their deli counters might disagree with you.
>> >>
>> >> The Ranger
>> >
>> > Really!?!!? I couldn't find it in California at all or in Hawaii! I was
>> > so
>> > happy to see it when I moved to Florida. Maybe they just recently started
>> > shipping it to the left (which is the *right* coast, IMO) coast?
>>
>> Los Angeles checking in: It's all over the place in Ralph's and How's,
>> the two Totally Mainstream supermarkets I frequent. And it's not new
>> there.
>
> Boar's Head has been around my area (near Sacramento) for over 5 years.
> The quality tends to be average, the prices are high-end. Their sausages
> are at about the same quality level as Johnsonville except for the
> old-fashioned franks where J'ville has them soundly beat. Saag's, a Bay
> Area Central European style processor has the edge on that market if you
> stick to their deli packaging rather than the cryovaced crap.

I've never bought any Boar's Head meat. I've used their condiments,
though.


--
Blinky
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Need a new feed?
http://blinkynet.net/comp/newfeed.html

Donald Martinich > wrote:

> Imported prosciutto is available around here at a few places, both from
> Parma and San Daniele, (as well as jamon serrano.)

Real Serrano ham (and Yunan ham) is against the law here in the US
due to the temperatures at which it's cured.

You can find some imported and domestic stuff, but it's not the real
deal. Most of us wouldn't really know the difference anyway.

-sw

Sqwertz > wrote:

> Donald Martinich > wrote:
>
>> Imported prosciutto is available around here at a few places, both from
>> Parma and San Daniele, (as well as jamon serrano.)
>
> Real Serrano ham (and Yunan ham) is against the law here in the US
> due to the temperatures at which it's cured.

I take part of that back. I was thinking of the Iberico ham that's
illegal. Many serrano hams are also illegal (and anything on the
hoof), but they aren't as distinctive as the Iberian hams to which I
was thinking.

-sw

Sqwertz > wrote:

>Real Serrano ham (and Yunan ham) is against the law here in the US
>due to the temperatures at which it's cured.

Cite?

S.

Steve Pope > wrote:

> Sqwertz > wrote:
>
>>Real Serrano ham (and Yunan ham) is against the law here in the US
>>due to the temperatures at which it's cured.
>
> Cite?

Bite me. Prove me wrong. And while you try and do that, you'll see
that I'm right.

I already corrected part of my Serrano ham post.

-sw