Hot off the CosentinoWire: Boccalone has released its first-ever prosciutto. The aging process took 18 months and began right when they moved into their Oakland facilities in early '07, and now ... it's done. It's a San Daniele-style prosciutto, which according to Team Cosentino, means "a salty-sweet flavor profile with a slight nuttiness and a velvety texture." Available in the Ferry Building, natch. [EaterWire]For more stories from Eater SF, go to sf.eater.com.
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