I had heard from a few friends about Boccalone's $9 sandwich, and how amazing it was. I had even come close to buying it a few times, but hesitated twice, not wanting to fork over the cash. On the third time, however, I obliged my desire to spend too much money on a gourmet sandwich. And boy, was it worth it. The sandwich consists of peach slices, delicious Boccolone prosciutto, salt, pepper, olive oil, and fresh mint leaves on top of some very fresh, tasty bread. The prosciutto was especially smooth and deliciously salty, which brought out the sweet acidity of the peaches. The final taste of the sandwich was the sweet mint, which added a great complexity to each bight in which mint made its way. I had this sandwich for dinner, and while it was probably one of the best sandwiches I've ever had, I was a little hungry at the end and probably would say was best as a hearty lunch sandwich.
Boccalone just opened a new stall in the Ferry Terminal Market, replacing Capay Bay I believe, and has a mission of combining sustainable raised, heritage-breed pork with the freshest of ingredients to make the tastiest of meat products. In 2005, Boccalone started producing salumi, fresh sausages, and cooked products such as pate out of an Oakland facility that was once home to Moniz, a Portuguese sausage factory originally founded in 1900. In any case, their new store in the Ferry Terminal sells a host of delicious products, so you should visit, if not for the prosciutto and peach sandwich, at least to see what Lardo, cured pig fat, looks like.