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Reliably Fresh Italian Meats in SF? (and does freshness even matter?)

jen maiser | May 5, 200211:55 PM

I purchase pancetta on a regular basis, and also love prosciutto and salami. (Sidenote: I purchase the pancetta in 1/4 inch slices and freeze them individually - perfect to throw into different dishes, thaws very quickly, and is easy to cut up when slightly frozen).

Lately, I have found myself really questioning how long a pancetta roll has been sitting around different stores and delis, as I suspect that it is not something that has quick turnover. The pancetta I purchased from Bryan's the other day seemed to be just fine, however, it was literally hidden on a high shelf and I can't imagine that it is replenished too often.

I have been relying on Andronico's, as it seems to have the most traffic, but would love to hear any further suggestions. Is it worth it for me to go to Molinari? Anyone have a different suggestion? AND does the freshness of pancetta and other cured meats REALLY matter to the taste, or am I fretting for naught?

Thanks -

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