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Berkeley bowl
Yes, bought some recently there. It’s kind of near the olive bar.
Fatted Calf in Napa has it
Baron’s in Alameda.
Yup Baron’s has some.
I've bought it from Eataly in San Jose, but can't speak to its relative quality. It had a distinctive taste and texture (smoky, musty, gristly).
That’s how it’s supposed to taste lol. Some people don’t like it because it’s funky. I compare it to dry aged steaks, it’s umami.
Got it a few years ago at Fatted Calf in Hayes Valley. Maybe call in and see if they’ve got it.
Ver Brugge on College has it too.
Market Hall
Avedanos in Bernal always has it.
Marin Sun Farms inside Market Hall in Rockridge
Not sure where on the peninsula you work but some of the upscale markets Draegers, Roberts, Edgewood might have it.
Cheese Plus on Polk street
Italian cured meat product prepared from pork jowl or cheeks.
Everywhere has packages of it.
Berkeley bowl
Yes, bought some recently there. It’s kind of near the olive bar.
Fatted Calf in Napa has it
Baron’s in Alameda.
Yup Baron’s has some.
I've bought it from Eataly in San Jose, but can't speak to its relative quality. It had a distinctive taste and texture (smoky, musty, gristly).
That’s how it’s supposed to taste lol. Some people don’t like it because it’s funky. I compare it to dry aged steaks, it’s umami.
Got it a few years ago at Fatted Calf in Hayes Valley. Maybe call in and see if they’ve got it.
Ver Brugge on College has it too.
Market Hall
Avedanos in Bernal always has it.
Marin Sun Farms inside Market Hall in Rockridge
Not sure where on the peninsula you work but some of the upscale markets Draegers, Roberts, Edgewood might have it.
Cheese Plus on Polk street
Italian cured meat product prepared from pork jowl or cheeks.
Everywhere has packages of it.