Is there a salumi revolution afoot in the Bay Area? Well, for starters, we’ve got the Fatted Calf, and we have Tavern Santi.
Some of the fancier local high-end places proudly serve Santi’s sausage, but you can skip the middle man and go to the source. Santi has tents at the Windsor farmer’s market on Sundays, and at the Saturday farmer’s market in Healdsburg. You eat some grilled sausages on the spot, or buy takeout for $8 a pound. Melanie Wong’s favorite: fresh linguica, filled with smoky Spanish paprika, wine, tangy sherry vinegar, a bit of sweetness, and the gentle smoke of alderwood. Layered into the heritage pig meat, the flavor is indescribably complex and delicious.
The sausage is made with Duroc pigs–Santi’s Franco Dunn buys whole pigs and splits them with Bruce Aidell, who takes the bellies for bacon.