I walked down to the Ferry Plaza farmer's market and met my friends at their salumeria, Boccalone. You can get paper cones of thinly sliced salami there, or ready-made sandwiches, but I was in the market for some of their Brown Sugar Fennel Salame. It's a tasty salted treat on its own, but we love to put it on homemade pizza. I also scored a tub of lard for making flaky biscuits. I use leaf lard in sweet pie crusts, but this lard is definitely porky, so I'm thinking about using it for a pot pie crust.

Later that day, I had to stop by Molinari Delicatessan in North Beach and fight my way to the sandwich counter. You pick a roll from the bin, grab a number, and wait your turn. I could have chosen a sandwich full of meat, but gave myself a little break and had the Joe Special: fresh mozzarella, sun-dried tomatoes, roasted peppers, and pesto. That and an Orangina soda were perfect. Molinari makes salamis and other cured meats that you can see hanging in rosy loops above the counter.

The next day, it was back to the pig. I skipped the soft tacos I was planning for lunch and met some friends at Humphry Slocombe, a new ice cream venture in the Mission. It's almost in Potrero Hill, at 24th and Harrison, and features some wild flavors and the richest, creamiest ice cream I may have ever tasted. I went for a double scoop of Secret Breakfast (bourbon-cornflake) and Honey Thyme. My friend had a sandwich of Foie Gras ice cream between gingersnaps. I picked up some of their peanut-bacon brittle and heard they might be experimenting on prosciutto ice cream soon. Hmmmm.

One more quick walk took me to Dynamo Donuts, just down 24th at #2760, where they have Bacon-Maple-Apple doughnuts. I've had bacon doughnuts before, so I was skeptical, but this place makes small batches of unique flavor combos. It was a cake-style apple doughut with maple glaze and crispy bacon on top. Salty-sweet and wonderful. The apricot cardamom doughnut was no slouch either. They're a bit hard to find, since their sign got stolen, but do your best because it's worth it!

Then it was back to Sacramento, full of cured pork. Thank goodness for all the walking I did! I might have to go back soon, though, since I just heard about pork belly sliders at Contigo in San Francisco. Am I obsessed? I should go eat an apple. That would be good with salami....